These blondies are so gooey and delicious - they taste like vanilla caramel! I know it sounds strange to use chickpeas in a dessert but you can’t taste them and they give the blondies the most incredible fudgy texture! My cashew & vanilla butter makes these taste like white chocolate blondies but you can use my almond & espresso butter too!
1 tin chickpeas, drained and rinsed
1/3 cup London Bruncher Cashew & Vanilla Butter
1/4 cup maple syrup
1/4 cup coconut sugar
1 tbsp vanilla extract
1/4 cup ground almonds (or oat flour)
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 cup chocolate chips (or 100g dark chocolate, chopped)
Preheat the oven to 180C. Line a square baking tin with greaseproof paper.
Blend the chickpeas, cashew butter, maple syrup, coconut sugar and vanilla in a food processor until smooth.
Add the ground almonds, salt, baking powder and bicarbonate of soda, and blend until smooth.
Fold in the chocolate chips and pour the batter into the baking tin.
Bake for 25 minutes - the top should look set but you want the middle to be slightly gooey. Allow to cool completely before slicing.