Description
These blondies are tender, fudgey and perfect for a healthy treat. They are made with wholesome ingredients and are easy to make.
Ingredients
Units
Scale
- 1 can chickpeas, rinsed and drained
- 1/2 cup natural almond butter – only ingredients should be almonds and maybe salt (can sub sunflower butter or cashew butter for slightly different flavor)
- 1/3 cup honey (swap maple syrup or agave nectar for vegans)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup dark chocolate chips, reserve some for the top (use vegan, if vegan)
- TOPPING
- 2 tablespoons coconut sugar
- 2 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees, grease a 8X8 pan and line with parchment paper. Set aside.
- In a food processor add all ingredients except the chocolate chips and the cinnamon and sugar topping. Process until smooth scraping down sides as needed, about 2 minutes. Rub the batter between two fingers to ensure smoothness, if not smooth then process longer. The batter should be really thick.
- Remove the blade from the food processor and stir in most of the chocolate chips. Or transfer to a mixing bowl.
- Transfer the batter to the prepared baking dish. Spread put evenly with a spatula. Sprinkle a generous amount of the cinnamon sugar topping on top. You may have some left over. Sprinkle on the reserved chocolate chips and slightly push them into the batter.
- Bake for 20 to 25 minutes or until a toothpick comes out mostly clean and the edges begin to brown slightly.
- Allow the blondes to cool in the pan for 20 minutes. Slice and enjoy them warm or allow them to cool completely. The blondes will become less messy and easier to hold as they cool.
- Store in an air tight container at room temperature for up to 4 or 5 days.
Notes
Recipe adapted from Ambitious Kitchen.
