Baking isn’t my usual go-to, but every now and again I get inspired to come up with something yummy and decadent. When I bake, I always try to find ways to keep it healthy, without sacrificing taste. I’ve been under the weather the last few days, so I’ve been doing a lot of research on healthier batter bases. One of the common themes I kept coming across was recipes that use chickpeas as their base.
I was curious about how chickpeas and chocolate could go together, so I decided to try making a chickpea based blondie batter. The recipe I used has no refined sugar, no flour, no dairy and no eggs. The blondies take only 20 minutes to bake and the result is ooey gooey chocolatey goodness.
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup all natural peanut butter (or any natural nut butter)
- 1/3 cup honey, pure maple syrup or agave nectar
- 2 teaspoons vanilla
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup chocolate chips plus 2 tablespoons for topping
- Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
- In a food processor, add all ingredients except chocolate chips and process until batter is smooth.
- Fold in 1/3 cup of chocolate chips
- Spread batter evenly into your prepared pan then sprinkle 2 tablespoons of chocolate chips on top.
- Bake for 20-25 minutes or until toothpick comes out clean and the edges of your blondie are a bit brown.
- Cool pan for 20 minutes before cutting into squares