In honor of Canned Food Month, I thought I would do something unexpected and use one of my favorite canned beans in a dessert. Even if chickpeas make for the perfect salad topping, they actually hide well in these Flourless Chocolate Chickpea Blondies by making them more moist and dense!
Servings: 12 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
1 Can Chickpeas, rinsed and drained
1/4 Cup Creamy Almond Butter (or nut butter of choice)
1/4 Cup Pure Maple Syrup (use honey if not vegan)
1 tsp Vanilla
Pinch of Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
Toppings of Choice (Chocolate Chips, Cranberries, Peanut Butter Chips, etc.)
Preheat oven to 350 F.
Line a mini cupcake tray with muffin liners.
Add rinsed and drained chickpeas to a food processor and blend until smooth.
Add in the rest of the ingredients, besides the toppings, and process until smooth.
Transfer the batter into the pan or cupcake tray.
Add toppings of choice.
Bake for 20-25 minutes. You will know when they are done if you insert a toothpick and it comes out clean. The edges should look a little brown. The batter may look undercooked, but that is okay. You do not want them to dry out.
Cool the muffins on a wire rack before devouring.
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