Peanut Butter Chickpea Blondies (vegan, GF and refined sugar-free)

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Fudgy. Chewy. Gooey. 

Hummus has a place in many people’s hearts, whether that is on a warm pita, with carrots or on a sandwich, but chickpeas (the dominant ingredient) not so much. So, when I was munching away at a hummus bagel, I had my light bulb moment; blitz chickpeas (not hummus) into blondies… one of the best decisions I made in my lifetime.

If I could, I would use all of the synonyms to describe these blondies, but there simply aren’t enough in the dictionary to put them into words. If they don’t make your mouth water and fingers tingle than I am not sure what will, but one thing is for sure, they are truly soul-pleasing.

These peanut butter chickpea blondies (that’s correct, veggies in a dessert) are not only high in protein but are also gluten-free, vegan and refined sugar-free; they tick all of the dietary requirements without compromising the flavor. You can also personalize them by adding your favourite flavors such as chocolate, orange, vanilla cinnamon, and fresh fruits are just some of many mix-ins.

Try them warm with a scoop of ice cream, a hot peanut sauce, or as a post-gym snack that you take on the go. These blondies require minimum effort and come together using staple pantry ingredients, which I’m sure already sit on many of your shelves.

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Ingredients

1 can of drained chickpeas

1/2 cup of nut butter (I used peanut)

1/4 cup of coconut blossom sugar (or use whatever sugar you have)

2 tablespoons of coconut flour (or flour of choice)

8 tablespoons of maple syrup

1/4 cup of plant milk

1 teaspoon of baking powder

Pinch of salt 

Extras: 1/4 cup of choc chips and 1/4 cup of pomegranate seeds, or any other favourite extras.

Method 

Preheat the oven to 180℃.

Place all of the ingredients into a food processor or blender and mix until thick and creamy batter forms. Alternatively, place the ingredients in a bowl and blend with a hand blender.

Next, fold through the chocolate chips and pomegranate seeds to distribute them evenly.

Line a wide loaf tin or brownie tray with parchment paper, and transfer the batter to it.

Bake in the center of the oven for 18-20 minutes, and leave to cool for at least 10 minutes before serving.

Enjoy your chickpea blondies within three days, and make sure to take a photo and share them with me on @wikis.vital.way (if they last for the photo).

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