1/2cuphoney/agave/maple syrup (use agave or maple syrup for vegan)
2/3cup chocolate chips
1/2tspsalt
1/2tspbaking powder
1/2tspbaking soda
1tspvanilla extract
1tbspcoconut oil
Instructions
Preheat oven to 350 degrees. Spray a 9 by 9 baking dish with non stick cooking spray or coconut oil.
In a food processor or blender, combine chickpeas, peanut butter, honey or agave, vanilla extract, coconut oil, baking powder, baking soda and salt. Process until a paste forms, about 60 seconds.
Now fold in the chocolate chips. Spread the mixture evenly in the baking dish. Sprinkle a handful of chocolate chips over the top.
Bake in the oven for about 35 minutes, until the edges are brown and a tooth pick can go in and out of of the blondies without any batter sticking to it. The blondies will be soft; this is okay! Let them sit for 20 minutes before cutting into bars/squares and serving. Enjoy!
Notes
To Store:
Store blondie bars in an airtight container in the refrigerator for up to 5 days.
To Freeze:
Freeze your leftovers in an airtight freezer-safe container, preferably glass or silicone based, for up to 3 months.
To enjoy after freezing, take them out of the freezer and thaw overnight in the refrigerator. If you can't wait overnight to enjoy them, pop one in the microwave for 20 seconds, flip and microwave for another 15 seconds.