Vegan Chocolate Chip, Chickpea & Peanut Butter Blondies
Ingredients
- 2 tins chickpeas 450g - RESERVE THE LIQUID rinsed and drained
- 140 g smooth or crunchy peanut butter
- 4 tbsp aquafaba this is the reserved liquid from the tin of chickpeas which acts as a binder/egg replacement
- 2 tbsp ground chia seeds or whole if you cannot grind them
- 100 mls maple syrup
- 1 tsp vanilla bean paste
- 1 tsp baking powder
- 1 pinch sea salt - I use Celtic sea salt
- 100 g dark chocolate chips
Instructions
- You will need a 20cmx20cm loose bottomed brownie tin and a preheated oven to 180 degrees C.
- Place all ingredients - excluding the chocolate chips into a food processor and blitz until smooth.
- Remove the food processing jug and carefully remove the blade. Stir through almost all of the chocolate chips (reserve a few for adding to the top after cooking).
- Bake the mixture in the oven for 25-30 minutes at 180 degrees C. Check it has cooked through by placing a skewer into the blondie and checking it comes out clean. If not, return to the oven for another few minutes.
- Once it is cooked, allow cooling for 5 minutes before releasing the blondies from the tin and allowing to cool for a further 30 minutes on a cooling rack.
- If you reserved some of the chocolate chips, add them now to the top so they melt into the blondies.
- Cut into 9 equal pieces and serve or store in a lidded, airtight container with a piece of paper towel in the bottom, for up to 3 days in the fridge.
Tried this recipe?Let us know how it was!