Chocolate Chip Chickpea Blondies


We rarely eat baked desserts in the summer when fresh fruit and berries are so abundant, but these make a nice treat and they are good to take to parties. They've always been well received when I've served them to both vegan and non-vegan friends.






Chocolate Chip Chickpea Blondies

2 cups cooked chickpeas, drained
1 tablespoon ground flax seeds
1 tablespoon hot water
1 cup almond butter*
¼ cup molasses**
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom, optional
2 Tablespoons cacao nibs
2 tablespoons chocolate chips

If starting with dry chickpeas (my preferred method), they must be soaked overnight and cooked with no spices. Then allowed to cool completely.

Preheat oven to 350 degrees.

Place ground flax seeds in a small bowl, add the hot water. Stir together. Set aside to thicken.

In a food processor, add all ingredients except cacao nibs and chocolate chips. Process until batter is smooth. Batter will be thick.***

Move to a bowl. Fold in cacao nibs and chocolate chips. 

Spread batter evenly in pan. Sprinkle a few more chocolate chips over the top, if desired. 

Bake for 20-25 minutes or until toothpick comes out clean and the edges are a light brown. The batter may not appear done at this point, but overbaking will make them too dry.

Cool in pan for approximately 20 minutes.

* I've found almond butter works the best in this recipe. We tried peanut butter, but it really didn't taste as good.

** I used date sugar this time. Date sugar will result in a slightly less sweet blondie and will maintain the "blondie" color a bit more as the molasses tends to make them a bit browner.

*** If batter is too thick and dry, add up to 1/4 cup water a little bit at at time.

Note: I use organic ingredients whenever possible.


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