Now you may be thinking “chickpeas in a blondie? How gross!” But let me tell you that you don’t even taste them! It’s gives these a dense, soft texture. The best part is that it only takes 30 minutes to make and smells amazing coming out of the oven.
Chickpeas are naturally full of fiber and protein making these a healthy sweet snack ☺️
What you’ll need:
•1 15 oz can chickpeas (drained and rinsed)
•1/2 cup almond butter or peanut butter (I used Barney Butter smooth almond butter)
•1/3 cup light agave nectar or honey
•1/2 tsp salt
•2 tsp vanilla extract
•1/4 tsp each baking powder & baking soda
•Dash of cinnamon
•1/3-1/2 cup cinnamon chips (or any chip of your liking)
Preheat oven to 350 F. Spray a 8X8 square nonstick pan with cooking spray.
In a food processor, blend all ingredients except cinnamon chips.
**Don’t have a food processor? See note**
When smooth, fold in 1/3 cup cinnamon chips. Batter should be thick! Spread batter evenly in pan and sprinkle with remaining chips.
Bake for about 20-25 minutes but no longer. You don’t want them to dry out so it may seem like they are uncooked but they aren’t. Just make sure edges are a little golden brown.
As tempting as it is, allow to cool in pan for at least 20 minutes before cutting so they won’t fall apart.
**If you don’t have a food processor, you can mash the chickpeas with a bean masher until there aren’t many chunks. Then use a blender to mix ingredients until smooth.**