Can you believe Valentine’s day is right around the corner?! By that, I really mean tomorrow.
Are you a slacker? I’m totally a slacker.
I wasn’t really thinking of what to bake. To be honest, I was more worried about Fat Tuesday. Can you relate? I’m really into the big feast before Ash Wednesday. This year I decided to go Louisiana style and make my own version of Jambalaya. However, I was so worried about my Fat Tuesday spread that I totally forget about Valentine’s Day. It wasn’t until yesterday that my hubby asked if I was going to make anything special. Pretty sure I gave him a blank stare.
After I let myself sit with that thought for a bit, I figure I needed to whip something up. What kind of food blogger would I be if I didn’t give you beautiful people a Valentine’s Day recipe?!
I was literally on my way home from work this afternoon, brainstorming some last-minute ideas. I can’t emphasize last-minute enough. I’m here dishing you this post about 2.5 hours post clock-out. But, just give me some pressure, and I will deliver! I’ve had some luck with brownies in the past, especially healthy brownies. So I thought, why not take a Valentine’s Day spin. Voila, we have Chocolate Raspberry Chickpea Blondies.
These brownies are perfect for that person who worries about eating nutritious food AND delicious food. We pumped up this recipe to add in extra fiber, healthy fats, and lots of nutrients. Additionally, you’ll find plenty of chocolate. That’s always a win in my book.
When you are all ready to whip these Chocolate Raspberry Chickpea Blondies together, it will take just a few steps. First, dump all the ingredients (minus the chocolate chips and raspberries) into a food processor. Allow the processor to run for a bit, in order to get a smooth texture.
Once the batter is ready, add in about half of your chocolate chips, stirring to combine. Then, transfer half of the batter to a greased baking dish. Top with the chopped raspberries. Next, add the remaining batter over the raspberries and spread until even. Lastly, sprinkle the remaining chocolate chips over the top. If you add a few extra I won’t judge. Allow the brownies to bake in the oven for 25-30 minutes. Remove from the oven and cool for 10 minutes before cutting.
It’s as simple as that! Your Valentine’s Day will be filled with a tasty, fiber-packed treat. Talk about a sweet treat you can feel good about!
We all need some goodies in our life. Get yourself some Chocolate Raspberry Chickpea Blondies! Be sure to let me know by tagging a photo with #stephanieleenutrition on Instagram. I love to see what you all cook up! Happy Valentine’s Day, xoxo!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
blondies
|
- 15 ounces chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup almond butter
- 1/2 cup rolled oats
- 3/4 cup maple syrup
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 flax egg or regular egg
- 1/4 cup coconut oil
- 2/3 cup semi sweet, mini chocolate chips
- 3 ounces raspberries, chopped (about a half container)
Ingredients
|
|
- Preheat oven to 350 degrees. Combine all ingredients in a food processor except for chocolate chips and raspberries. Allow to blend until mixture is smooth.
- When all ingredients are blended and lumps and bumps are gone, stir in 1/3 cup of chocolate chips, reserving the rest for later.
- Grease an 8x8 inch baking dish with cooking spray. Transfer half of the batter into the baking dish. Spread the chopped raspberries over the batter. Pour the remaining batter into the dish, covering the raspberries. Take the remaining chocolate chips and sprinkle over the top.
- Place in the oven and bake for 25-30 minutes. Blondies may look slightly undercooked, but will firm up as they cool. Allow blondies to cool for 10 minutes before cutting.
