Peanut Butter Chocolate Chickpea Blondies

Let’s get real, the combo of peanut butter and chocolate is a classic for a reason. I’m never one so say no to these two ingredients! But what makes this recipe one of my favorites is being able to indulge in a sweet treat but still feel my best!

Unlike normal blondies, these are naturally sweetened and are completely gluten, dairy and egg free. The main secret? Chickpeas, which makes this recipe high protein & fiber. They will satisfy your sweet tooth without leaving you feeling sluggish!

INGREDIENTS

•  coconut oil or cooking spray to grease pan

•  1  15 oz can chickpeas, drained and well rinsed

•  ½ cup creamy peanut butter (best at room temperature)

•  ¼ cup maple syrup

•  2 tsp vanilla extract

•  ½ tsp salt

•  ¼ tsp baking powder

•  ¼ tsp baking soda

•  ½ cup chocolate chunks or chopped chocolate bar, save the rest to sprinkle on top

DIRECTIONS

1. Preheat oven to 350 degrees. Grease an 8x8 pan with coconut oil or cooking spray.

2. Drain can of chickpeas and rinse well.

3. Add all ingredients besides the chocolate to a food processor and blend until smooth. The batter will be thick and sticky--feel free to eat as is!

4. Fold in chocolate chunks with a spatula, then transfer batter to your greased pan and spread evenly. Sprinkle the remaining chocolate on top.

5. Bake for 25 minutes, until the edges are slightly browned and toothpick comes out clean.

*Note* the batter may look underdone when you remove from the oven, but it will continue to set as it cools. Don't overcook, or the bars will dry out!

6. Allow to cool for at least 20 minutes before cutting into squares. Store in an airtight container in the fridge for up to 5 days.

7. Enjoy!