1/3 cup Peanut butter – or sunflower seed butter if nut free
1/2 cup Maple syrup – or any liquid sweetener like agave syrup or date syrup
1/2 tablespoon Vanilla
1/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Sea salt
1/3 cup Oat Flour or Almond Flour
1/3 cup Vegan dark chocolate chips
Directions
Preheat oven to 350°F. Line a 8 inches x 8 inch brownie pan with parchment paper. Set aside.
Open the can of chickpea, rinse, drain and dry in a clean towel to remove any water or moisture.
Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder and salt.
Blend on high speed for 1 minute or until smooth and no big lumps are left.
Add in oat flour and process again on high speed for 15-30 seconds to blend evenly.
Remove the food processor blade, stir in chocolate chips. I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. This prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.
Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.
Bake 20 – 30 minutes or until golden and crusty on top.
Cool 10 minutes in the pan then gently lift the pieces of parchment paper to easily release the blondie from the pan and transfer onto a cooling rack. Careful the blondie will still be soft and fragile. If you feel it is too soft or moist way 10 more minutes before transferring onto the cooling rack. This prevent the blondie to break.
Let cool completely before cutting into 2 inch squares
