Throwback to my blonde day(s) and our staple summer vacation in Maine. I could totally go for a day spent in the sun at the lake. I could also go for a big bowl of popcorn… For now I’m just going to have to enjoy these “brownies” that I made the other day in an attempt to make a gluten free dessert without any gluten free flour. Don’t be scared of the chickpeas! I promise the result is a fudgy and sweet treat that you will want to eat right out of the pan.
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup all natural almond butter or peanut butter
1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons (I used 1/3 cup of carob chips because I was feeling extra healthy)
sea salt, for sprinkling
Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips.
Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)
Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out! Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies.