These flourless blondies are soft and densely fudge-y, and even though they are gluten free and vegan they will be loved by everyone, as they are, quite frankly, absolutely delicious!
Ingredients
1 tablespoon flax seeds + 3 tablespoon water, mixed and set in the fridge for 10 minutes
1 can or 425g cooked chickpeas
80ml nut butter (almond and peanut butter work great here)
60 ml rice malt syrup (or maple syrup)
20 ml coconut sugar
1 teaspoon vanilla bean powder or pure extract
Pinch of pink Himalayan or sea salt
½ teaspoon baking powder
¼ teaspoon baking soda
75ml chocolate chunks*
Instructions
Preheat your oven to 175ºC/350ºC and line a baking tray with baking parchment/paper.
Drain and rinse your chickpeas and add them to your food processor. Blend them until they become like a clumpy flour. Add the flax seeds gel and blend until filly incorporated.
Add the rest of your ingredients (except chocolate chips) and blend again until it becomes a smooth and creamy batter.
Add in your chocolate chunks, pulse a few times simply to mix the chunks, do a taste test for sweetness, and pour the mixture on to the baking tray. Smooth out the top (the batter should be quite sticky) and let yourself lick the spoon.
Place in the oven and bake for 20-25 minutes or until a knife inserted in the middle comes out clean and the top and edges are nicely browned.
You want them to be soft still, as they’ll continue to harden as they cool!
Once they have cooled, chop into squares and enjoy!
Notes
*I make chocolate chunks by placing a raw chocolate bar in the fridge and then breaking it down into pieces with my food processor.
STORE - I keep mine in an airtight contained in the fridge and warm it up quickly in the oven when I want it warm.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/chocolate-chunk-flourless-blondies