INGREDIENTS:
1 15 oz can of chickpeas (fully strained and rinsed)
1/2 cup almond flour
6 tablespoons tahini
1/2 cup coconut sugar
1/4 cup honey or maple syrup
1.5 teaspoons vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
up to 1/2 cup chocolate chunks
**optional: 1/4 teaspoon cardamom
**optional: 1/4 teaspoon cinnamon
SUBSTIUTIONS:
almond flour: you can sub oat flour or GF all purpose flour
tahini: you can sub with any nut butter
coconut sugar: you can sub with brown sugar
chickpeas: you can sub with cannellini beans
Directions:
Preheat oven to 350 F.
In a food processor, add all ingredients and puree until you have a thick and smooth batter, it should look similar to hummus in texture. Fold in chocolate chunks and pour into a square parchment lined baking dish.
Bake for 25-30 minutes or until a knife comes out clean and the edges look nice and golden. It may seem slightly undercooked but that’s okay–it will harden as it cools and end up being a great dense fudgy texture. Let them cool for at least an hour so they can firm up. I find these blondies work best if you let them cool fully and then stick them in the fridge for a few hours- they’ll really firm up and have a great texture and they’ll be easier to slice into bars. Of course feel free to dig in right away if you like a warm gooey cake batter vibe 🙂
Enjoy!
This is an amazing recipe! I made all the substitutions (brown sugar, flour, and peanut butter for tahini) and added the cinnamon. Came out soooo good and like cookie dough. Definitely proved my skeptical family wrong!
Found your recipe, love it, did use 1/2 APF along with AF and used and extra 1/2 can of chickpeas, turned out great along with the spice