FOLLOW ALONG WITH ME
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
blondies
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Ingredients
- 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
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Instructions
- 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.
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