My name is Cassie and I’m addicted to nut butter. Nuttzo, almond butter, peanut butter, chocolate peanut butter… you name it, it’s probably in my pantry and I’ve probably eaten a spoonful of it already today. I went so far as to buy mini-packets of Justin’s Almond Butter and Wildfriends Chocolate Sunflower Butter to take with me to Nicaragua so I wouldn’t have a day without nut butter. (Plus I needed the healthy fats and protein for a long day of surfing, right?)
Speaking of NuttZo… My friends at NuttZo are giving away a jar to a lucky American (sorry guys!) resident. Enter now through Thursday, April 17th at midnight. I’ll announce the winner on here Friday. C’mon, go use my Rafflecopter now that I can embed it.
Anyway, I had been craving blondies and the one time I made black bean brownies (if only I had written down the recipe!), they were the ultimate hit so I decided I could definitely create a blondie recipe with chickpeas. And what is better than a blondie? A blondie with nut butter and chocolate chips of course.
The best part of baking with chickpeas is that you don’t need eggs to hold anything together, so they are great for gluten free and vegan baking. If you’re hesitant of a bean-based baked good – don’t be. You’ll have no idea they are fudge-y bars of protein and fiber.Ingredients
- 1 can chickpeas, drained and rinsed
- 1 banana
- ⅓ cup almond meal
- 3 tbsp Nuttzo
- 2 tbsp maple syrup
- 2 tbsp chocolate chips
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking powder
- ⅛ tsp baking soda
- Preheat oven to 350 degrees.
- Put chickpeas and banana in food processor and blend until smooth.
- Add almond meal, maple syrup, vanilla extract, cinnamon, baking soda and baking powder and continue blending.
- Fold in chocolate chips.
- Pour into greased pan.
- Lightly pour Nuttzo onto batter. Use a knife to swirl into blondies.
- Bake for 15-18 minutes, until tops begin to brown and a fork inserted comes out clean.