White Chocolate Raspberry Chickpea Blondies

I am going to make it as simple as possible, no need for extra reading. I hope you enjoy!

There are multiple adjustments that can be made. Ingredients will be labeled as “(optional)”

---

Serving: 16 pieces

Materials:

Baking Dish of 8x8

Parchment Paper

Silicone Spatula

Measurement spoons

Measurement Cups

Food Processor

---

Ingredients:

• 1 can of 15 oz of chickpeas

  • I used an organic and low sodium kind but any can be used

  • Be sure to rinse and drain the chickpeas well to insure that there is not to much moisture in the pastry

• 1/3 cup of nut butter

  • I used a all natural creamy peanut butter

  • Almond butter, tahini, coconut oil, butter, non-diary butter, or applesauce can be used with an 1:1 ratio

• 1/3 cup of oats

  • I used gluten free “Bob’s Red Mill” quick cooking rolled oats

• 1/3 cup of coconut sugar

  • The pastry is slightly bitter and this will give it some subtle sweetness

  • Organic cane sugar, monk fruit sugar, stevia, or any other sugar can be used as well

• 1/2 teaspoon of baking powder and baking soda

  • Helps them to rise

• 1-2 tablespoons of white chocolate chips + plus some more for topping (optional)

  • I used white chocolate chips by lily's that are sweetened with stevia

  • Walnuts and/or almonds can be added

• Dash of salt

• 1/3 cup of maple syrup

  • This will give the pastry a elevated vanilla taste and more sweetness

• 1 tsp of vanilla extract

• 1/2 tsp of almond extract (optional)

  • I used it to create a nutty taste and warmer taste to the pastry

  • Vanilla and almond extract compliment each other well

  • Be sure to not add to much because it is more potent than vanilla

• 1 tbsp of almond milk

  • Adding this will allow the batter to be better incorporated

  • If allergic to almonds, oat milk, coconut milk, whole milk, or any other milk can be utilized

• 1/4 cup of raspberries

  • I used frozen but fresh raspberries can be used as well

Instructions:

1. Preheat your oven to 350° and line your dish with parchment paper

2. Grab your food processor and begin adding the chickpeas, peanut butter, and oats

3. Blend for 30 secs and then push the ingredients down with the spatula blending

4. Add in the everything else and blend in 30 sec intervals and keep pushing the batter down for 3 more times

5. Make sure everything is well incorporated and then mix in the chocolate and raspberries

6. Add your batter to the dish

7. Top with extra chocolate if desired

8. Bake for 30-35 minutes

9. Let cool for an hour to 30 minutes

10. Then enjoy!!

---

Storage:

It can be stored in the fridge or at room temperature for up to 1 week.