Ingredients

The following ingredients have 12 Servings
  • 1 can (15 ounce) chickpeas, rinsed and drained
  • 1/4 cup all natural creamy peanut butter
  • 1/4 cup pure maple syrup
  • 1 medium ripe banana
  • 1 teaspoon vanilla extract
  • 1/3 cup (about 1 scoop) unflavored or vanilla protein powder (check ingredients if vegan)
  • 1/2 teaspoon baking soda
  • 3 oz bittersweet chocolate (70% cocoa, or dairy free if desired), coarsely chopped

Instruction

  • Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray. I recommend an 8x8 baking inch pan as using a 9x9 inch pan may make the bars too thin.
  • In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/2 of the chopped chocolate.
  • Spread batter evenly in prepared pan then sprinkle the rest of the chopped chocolate on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!
  • Cool pan for 10 minutes on wire rack. Makes 12 blondies. Store covered in the fridge. Bars will last about 3 days.