Flourless Peanut Butter Chocolate Chip Blondies

• Vegan
• Gluten free

• Produce

  • 1 can Chick peas

• Refrigerated

  • 1/4 cup Almond milk, unsweetened

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1/2 cup Maple syrup, natural
  • 1/2 cup Peanut butter, natural

• Baking & Spices

  • 1 tsp Aluminium free baking powder
  • 1/2 cup Chocolate chips, vegan
  • 2 tbsp Coconut sugar
  • 1 pinch Sea salt

Found on ifoodreal.com

Ingredients

• 1 can chick peas (1 1/2 cups drained and thoroughly rinsed under running water)
• 1/2 cup rolled oats
• 1/2 cup natural peanut butter (or any nut butter)
• 1/2 cup natural maple syrup (or 1/3 cup honey for non-vegan)
• 2 tablespoons coconut sugar
• 1 teaspoon aluminium free baking powder
• pinch of sea salt
• 1/4 cup unsweetened almond milk
• 1/2 cup vegan chocolate chips

Directions

• Preheat oven 176C | 350F. Line a 8x8 inch baking pan with baking/parchment paper and set aside.
• Throw chickpeas, oats, peanut butter, maple syrup (or honey if using it), sugar, baking powder, salt and milk into a food processor and blend until smooth. Remove the lid, scrape the sides down with a spatula and process/blend for a further 2 minutes until smooth. (The batter will be thick. Do not add extra liquids). Fold in half of the chocolate chips.
• Pour into prepared pan and sprinkle the remaining chocolate chips over the top of bars.
• Bake for approx 20-30 minutes (depending on your oven) until a toothpick inserted into the centre comes out clean.
• The blondies are super moist when taken out, but they will set and firm as they cool. Dont over cook these - or they will become dry.
• Once cooled, gently cut into 16 bars.