Chickpea Tahini Blondies
These incredibly delicious blondies are a guilt free treat for adults and kids alike are made primarily with chickpeas and tahini but taste like your classic blondie!
Equipment
- 1 Food Processor with S Blade
Ingredients
- 15 oz can of chick peas drained and rinsed
- 1/2 cup almond flour finely ground
- 1/2 cup tahini creamy
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 3 teaspoons rainbow sprinkles save some to sprinkle on top
Instructions
- Preheat the oven to 350 degrees and line an 8x8 pan with parchment paper.
- Add all ingredients (excluding the chocolate chips and sprinkles) to your food processor.
- Combine until the mixture is thick and creamy with no big clumps remaining.
- Add the chocolate chips and rainbow sprinkles and pulse to combine in short bursts (you don't want to overmix and break them up into tiny pieces).
- Scoop the dough into your lined pan and use a spatula to spread it into an even layer.
- Sprinkle the extra rainbow sprinkles over the top.
- Bake at 350 degrees for 25-30 minutes until they're just set but still slightly soft in the center.
- Remove from oven and cool to room temperature then transfer to the refrigerator for another 30 minutes to cool completely before cutting (this will make them much easier to cut).
- Serve straight out of the fridge or warmed in the microwave for 10 seconds for that out of the oven, soft, gooey texture. Enjoy!
- Store in an airtight container in the fridge for a week or in the freezer for 1-2 months.