Ingredients

The following ingredients have 4 Servings
  • 15 oz. cooked chickpeas
  • 1/2 cup natural peanut butter
  • 1/4 cup agave nectar (honey, coconut nectar, or maple syrup works)
  • 2 tablespoons coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chunks

Instruction

  • Preheat oven to 350F.
  • Drain and rinse your chickpeas.
  • Place the chickpeas, peanut butter, agave nectar, coconut sugar, egg, vanilla, baking soda, and salt in your food processor.
  • Process for about 1 minute until the ingredients are smooth and combined.
  • Fold in most of the chocolate chips, reserving some to sprinkle on top.
  • Line an 8×8 square pan with parchment paper and smooth the batter out across the bottom of the pan.
  • Sprinkle the top with the remaining chocolate chunks.
  • Bake for 15 – 20 minutes until the top no longer appears wet.
  • Allow to cool for five minutes.
  • If needed, use a butter knife to drag along the edges. Pull the edges of the parchment paper up and place the blondies on top of a cutting board. Cut into 9 squares.
  • Sprinkle with sea salt and enjoy!