Low Iodine Vegan Chickpea Blondies
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Learn more →Ingredients
16 servings
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup creamy almond butter
- ⅓ cup packed light brown sugar
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 ½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine salt
- ½ cup vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Can be omittedflaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
Add the chickpeas, almond butter, brown sugar, maple syrup, melted coconut oil, vanilla extract, baking powder, baking soda, and salt to a food processor. Process until completely smooth, scraping down the sides as needed, about 2 minutes — the batter should be thick and uniform with no visible chickpea pieces.
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