Author Notes
Classic blondies re-done and amped up with protein and fiber, but still sweet as ever and topped with a creamy dark chocolate frosting. —Hungry Haley
Ingredients
- For the blondies
-
15 ounces
can chickpeas, drained and rinsed (I recommend peeling the skins off, too)
-
1/2 cup
creamy almond butter
-
1/3 cup
maple syrup
-
1 teaspoon
vanilla extract
-
3 tablespoons
coconut oil
-
3 tablespoons
oat flour
-
1 teaspoon
sea salt
- For the dark chocolate frosting
-
2/3 cup
dark chocolate chips
-
1/2 cup
almond butter
Directions
-
Preheat the oven to 350F and grease a 8x4 baking pan with coconut oil.
-
Toss the chickpeas, almond butter, and maple syrup in a blender and pulse until smooth. Add coconut oil, vanilla extract, oat flour, and sea salt and pulse again until smooth. Be sure to scrape down the sides of the blender.
-
Pour batter into prepared baking pan and use a spatula to spread (it will be thick). Bake for 20-22 minutes, or until golden brown on top and a toothpick comes out clean.
-
Prepare the frosting by melting the chocolate chips either in the microwave or using a double-boiler. Stir in the almond butter and cool slightly.
-
Pour the frosting over the cooled blondies and refrigerate until the frosting is firm (about 2-3 hours).
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Slice and serve. Enjoy!
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