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!