Flourless Peanut Butter Chocolate Chip Blondies

[nverland]

Flourless Peanut Butter Chocolate Chip Blondies

Ingredients

1 can chick peas (1 ½ cups drained and thoroughly rinsed under running water)
½ cup rolled oats
½ cup natural peanut butter (or any nut butter)
½ cup natural maple syrup (or 1/3 cup honey for non-vegan)
2 tablespoons coconut sugar
1 teaspoon aluminum free baking powder
Pinch of sea salt
¼ cup unsweetened almond milk
½ cup vegan chocolate chips
Directions

Preheat oven 176C | 350F. Line a 8x8 inch baking pan with baking/parchment paper and set aside.
Throw chickpeas, oats, peanut butter, maple syrup (or honey if using it), sugar, baking powder, salt and milk into a food processor and blend until smooth. Remove the lid, scrape the sides down with a spatula and process/blend for a further 2 minutes until smooth. (The batter will be thick. Do not add extra liquids). Fold in half of the chocolate chips.
Pour into prepared pan and sprinkle the remaining chocolate chips over the top of bars.
Bake for approx. 20-30 minutes (depending on your oven) until a toothpick inserted into the center comes out clean.
The blondies are super moist when taken out, but they will set and firm as they cool. Don’t overcook these - or they will become dry.
Once cooled, gently cut into 16 bars.