These grain-free blondies are packed with flavor, and they’re surprisingly nutritious for a sweet treat! If you have sesame allergies in the house, cashew or almond butter is a great swap for tahini here.
Author: Good Health Gourmet
Recipe type: Baking, Sweet Treats
Cuisine: Dessert, Modern American, Vegan
Yield: 9 servings
Ingredients
375g (2½ cups) drained cooked chickpeas
192g (¾ cup) tahini (may sub cashew or almond butter)
15g (3 Tbsp) mesquite powder
11g (1 ½ Tbsp) coconut flour
10g (1 Tbsp + 1 tsp) finely ground golden flax or chia seed
78g (¾ cup) coconut sugar
90ml (¼ cup + 2 Tbsp) maple syrup
4g (4 tsp) espresso powder
15ml (1 Tbsp) pure vanilla extract
4g (2 tsp) ground cinnamon
¾ tsp baking powder
¼ tsp baking soda
¾ tsp kosher salt
135g (¾ cup) chocolate chips or chopped chocolate, divided
Oil for greasing pan
Procedure
Preheat oven to 350°F.
Add all ingredients except chocolate to a food processor, and puree until smooth. Remove blade and fold in 90g / ½ cup of the chopped chocolate.
Grease an 8x8 inch baking pan. Scrape dough into pan, spreading and smoothing with a spatula.
Bake at 350°F for 25 minutes, then lower oven temperature to 325°F and continue baking for 20 minutes or until surface and edges are browned and cracking, and center feels just set when pressed gently.
Set pan on a wire rack to cool for 10 minutes, then loosen the sides with a thin knife or offset spatula and turn out onto rack to finish cooling.
When blondies are cool, melt remaining chocolate in microwave or a double boiler. Transfer blondies to a cutting board and cut into 9 squares. Drizzle with melted chocolate.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/grain-free-chocolate-chickpea-tahini-blondies/