Dark Chocolate & Raspberry Chickpea Blondies
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
20 servings
- 240g canned chickpeas
- 3.5 oz ground almonds
- 3.5 oz coconut sugar
- 9 tablespoons of almond butter
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 punnet raspberries
- handful of nuts
- pinch of flaky sea salt
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Preparation
Step 1
Preheat the oven to 180°C fan / 350°F. Line a small baking tray with baking parchment.
Step 2
Place the chickpeas, ground almonds, coconut sugar, almond butter, maple syrup, vanilla extract and a pinch of salt in a food processor; blitz until smooth.
Step 3
Add the hazelnuts to the food processor and pulse briefly until just combined.
Step 4
Tip the mixture onto the baking tray, smooth out into an even layer and scatter over the raspberries. Bake for 25–30 minutes, until cooked at the edges but still soft in the middle. Remove from the oven and set aside to cool in the tin.
Step 5
Gently melt the chocolate (if using) in the microwave on a low heat or in a bain marie; use a spoon to drizzle over the blondie. Set aside briefly to let the chocolate set before slicing into squares.
Step 6
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