Chocolate Chip Gingerbread Chickpea Blondies with Maple Glaze

• Vegetarian
• Gluten free

• Produce

  • 1 15oz can Chickpeas
  • 2 1/4 tsp Ginger, ground

• Condiments

  • 2 tbsp Blackstrap molasses
  • 3 2/3 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/3 cup Chocolate chips
  • 2 1/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Flaxseed, ground

• Dairy

  • 9/16 cup Cashew butter

Found on hummusapien.com

Description

Ingredients

• 1-15oz can chickpeas, drained and rinsed
• ½ cup cashew butter (or almond butter)
• 3 tbsp pure maple syrup
• 2 tbsp blackstrap molasses
• 2 tsp ground ginger
• 2 teaspoons vanilla extract
• 2 tbsp ground flaxseed
• 2 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• ½ tsp salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅓ cup chocolate chips
• 1 tbsp cashew butter
• 2 tsp pure maple syrup
• 1 tsp coconut oil
• ¼ tsp cinnamon
• ¼ tsp ground ginger

Directions

• Preheat oven to 350 F. Spray an 8x8 inch pan with cooking spray or coconut oil.
• Add all ingredients except those for glaze in a large food processor and process until batter is very smooth, about two to three minutes.
• Spread batter evenly in prepared pan. Use a spatula sprayed with cooing spray to evenly press mixture into pan.
• Bake for about 25 minutes, or until a knife comes out clean.
• Meanwhile, place glaze ingredients in a small bowl. Stir with a fork until well combined. The coconut oil should slightly melt as you stir. Set aside until the bars have cooled.
• Cool bars in pan for 30 minutes on a wire rack before cutting into 9-12 bars.
• Snip corner of the glaze bag. Drizzle glaze onto bars.