High-Fiber Chickpea Blondies
About
The classic dessert with a higher fiber take, by blending chickpeas, whole-wheat flour and nut butter.
Ingredients
- 1 (15-ounce) can no-salt-added chickpeas, rinsed
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup packed light brown sugar
- 1/4 cup smooth almond butter
- 1 Tbsp vanilla extract
- 1/3 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup pecans, chopped
- 1/2 cup mini chocolate chips, divided
- 1/2 tsp unrefined oconut oil
- 1/8 tsp flaky seat salt (optional)
Directions
- Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, leaving a 2-inch overhang on 2 opposite sides.
- Combine rinsed chickpeas and cooled melted butter in a food processor; process until mostly smooth, about 30 seconds. Add ½ cup brown sugar, ¼ cup almond butter and 1 tablespoon vanilla; process until very smooth, about 1 minute, scraping down the sides as needed.
- In a medium bowl, whisk ⅓ cup all-purpose flour, ⅓ cup whole-wheat flour, ½ teaspoon baking powder and ½ teaspoon salt until combined. Add the chickpea mixture; fold until a few streaks of flour remain. Fold in ⅓ cup pecans and ¼ cup chocolate chips until just combined.
- Transfer the batter to the prepared pan and press into an even layer. Bake until the edges are lightly golden and begin to pull away from the sides, about 20 minutes. Let cool in the pan on a wire rack for 15 minutes.
- Using the parchment overhang, lift the blondies from the pan and transfer to a cutting board. Slide out the parchment and discard. Combine ½ teaspoon coconut oil and the remaining ¼ cup chocolate chips in a small microwavable bowl. Microwave on High, stirring every 30 seconds, until melted, 1 to 2 minutes. Drizzle over the blondies. Sprinkle with ⅛ teaspoon flaky salt, if desired.
- Refrigerate, uncovered, until the chocolate is set, 40 to 45 minutes. Cut into 9 squares.