Not only are our good friend chickpeas delicious in savoury dishes but they're perfect in desserts too! By swapping flour with them we get an extra hit of plant-based protein and nutrients, which, combined with nut butter and our baobab powder, make these blondies the perfect energy-boosting snack.
Ingredients
- 2 tbsp Aduna Baobab Powder
- 1 can chickpeas, rinsed and drained
- 1/3 cup all natural nut butter of choice (we used almond butter)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp Himalayan sea salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup combination of chopped dark chocolate and cacao nibs (+ a little extra to sprinkle on top)
Method
- Preheat the oven to 180'C and lightly grease a 20x20 cm pan with coconut oil.
- Combine all the ingredients, except the chocolate chunks/nibs in a food processor until the batter is smooth. Once smooth, gently fold in the chocolate and nibs, just to incorporate.
- Pour the mixture into the pan spreading evenly with a lightly greased spatula or spoon.
- Sprinkle the extra chocolate and nibs on top and bake for 20-25 minutes, until lightly browned and a toothpick comes out clean.
- Once deliciously golden, leave to cool on a rack for 20 minutes before slicing them up into 12 blondies.
Enjoy
Recipe by Birch Bowl
