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Chickpea Bondies

Author: Anthea Cheng

Edited by: Danielle Smith-Bullied

PREP TIME: 10 mins | COOK TIME: 25 mins |

TOTAL TIME: 35 mins | SERVES: 16

I found these online and they look absolutely wonderful. Never underestimate the deliciousness of healthy treats. You can indeed have your cake and eat it too!

INGREDIENTS:

1 ½ cups chickpeas

½ cup nut butter

½ cup oat flour

½ cup maple syrup

2 teaspoons vanilla extract

1 teaspoon baking soda

⅛ teaspoon salt

½ cup chocolate chips

DIRECTIONS:

Preheat oven to 180°C (350°F) and line an 8-inch square pan with parchment paper.
Add all ingredients except the chocolate chips to a food processor or blender. Blend until smooth and slightly runny.
Stir in the chocolate chips by hand. (Make sure the batter is cool so the chocolate doesn’t melt.)
Pour the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
Bake for 23-28 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the blondies cool completely in the pan on a wire rack for at least 1 hour.
Remove from the pan and cut into squares. For cleaner slices, run your knife under hot water before cutting.
Optional: Sprinkle with flaky sea salt or serve with vegan ice cream.

Note: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

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ESTIMATED NUTRITION (Per Serving, Based on 16 servings)