Flourless Chocolate Chip Chickpea Blondies
These flourless chocolate chip chickpea blondies are moist and decadent and no one will guess the secret ingredient!
Equipment
- 8 x 8 baking pan
- parchment paper
Ingredients
- coconut oil for greasing the pan
- 1 can chickpeas drained and rinsed
- ½ cup all natural nut butter almond butter or peanut butter work best
- ⅓ cup honey or keto syrup
- 2 tsp vanilla
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 egg
- 2 ounces chopped dark chocolate
- coarse sea salt for sprinkling on top
Instructions
- Preheat the oven to 350 °F.
- Lightly grease an 8x8 inch pan with coconut oil (or line with parchment paper)
- In a food processor, add all the ingredients, except the chocolate, and sea salt. Process until it becomes a smooth batter.
- Fold in ⅓ cup of the chocolate.
- Pour the batter into the prepared pan, and spread the top smooth with a spatula. (the batter is thick and may stick to the spatula, coat it in a bit of coconut oil to prevent this).
- Sprinkle the remaining chocolate on top.
- Bake for 20-25 minutes, or until a toothpick comes out clean and the sides are golden brown. The batter may appear underdone, but if it is cooked any longer the blondies will be dry.
Notes
Cool in the pan for 20 minutes on a wire rack. Sprinkle with salt, and then cut into squares.
Serve.
Serve.