Project Description

Recipe courtesy of The Nutrition Twins®

(serves 16)

Recipe Ingredients:

  • 1, 15-oz can chickpeas, also may be found as garbanzo beans

  • 1/2 cup all natural peanut butter

  • 1/3-cup honey

  • 2 tsp. vanilla

  • 1/2 tsp. salt

  • 1/4 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1/4 tsp. ground cinnamon

  • 1/3-cup dark chocolate chips, plus 1 Tbsp., reserve for top

  • 1 Tbsp. unsweetened coconut flakes, reserve for sprinkling

Instructions

Preheat oven to 350 degrees F.

Spritz an 8×8 pan with oil in a spray container.

Rinse chickpeas and place in food processor. If using a blender, after rinsing chickpeas, remove their skin before placing in the blender by pinching the chickpea between your fingers. The skin will easily fall off and will take about five extra minutes and will ensure a very smooth blended product.

Combine all ingredients except the chocolate chips and unsweetened coconut flakes in a food processor and blend until completely mixed.

Fold in 1/3-cup dark chocolate chips.

Spread batter evenly in pan, top with reserved 1 Tbsp. of chocolate chips

Bake for approximately 18 – 20 minutes. This will vary depending on your oven. You do not want to overcook these so check on them to see if they are ready sooner in your oven. They should be moist and a little brown around the edges. Insert a toothpick; if it comes out clean they are done. Cool pan on a wire rack until pan is cool to touch, sprinkle with unsweetened coconut flakes.

Cut into squares. Makes 16 blondies

Delicious immediately or cool in a refrigerator for a delicious cold treat. If you prefer them to be firmer, simply allow them to cool in the fridge.