These bars are so good that I can’t believe their main ingredient is beans. I’ve heard a lot about black bean brownies and chickpea blondies, and I was doubtful they could actually be satisfying. But these have a crisp crust, a creamy center, and tons of sweet goodness!
If you have a good food processor, you won’t have any trouble putting these together in a few minutes. If you have a mini-chop like I do, you have to work a little harder (see the directions), but it’s still not difficult.
The combination of spices and sweetness makes these blondies one of my favorite desserts. Also, I’m crazy over the crisp crust on top. However, the crust gets moister if you leave these overnight. I was just as happy to eat the days-old blondies, but know that the experience won’t compare to your first bite out of the oven.
- 1 15.5-oz can chickpeas, rinsed and drained
- 3 tbsp sweetened almond butter
- 1 1/2 tbsp maple syrup
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1/4 cup oat flour (gluten-free if desired)
- Preheat the oven to 350 degrees. Spray an 8-inch square baking dish with cooking spray.
- Blend the chickpeas in a food processor until completely smooth. Add the almond butter and maple syrup and blend again, scraping down the sides when finished.
- Add the rest of the ingredients and blend as well as possible. (If using a mini-chop, you may end up with two layers of ingredients. Remove the blade and use a spatula to mix well; you don’t want anyone to get a bite of the bean-heavy bottom layer.)
- Scoop the batter into the pan, and use a spatula to spread it into the corners. Feel free to lick the bowl; this is a vegan recipe!
- Bake for 35 minutes, until the top has cracked and formed a hard crust. Allow to cool slightly before cutting into squares.
Serves 9. Active time 15 minutes; total time 50 minutes. Adapted from http://chocolatecoveredkatie.com/2011/05/20/snickerdoodle-blondies-but-theyre-good-for-you/