Chai Chickpea Blondies
Not to sound dramatic, but this recipe came to me in a dream. I had tried Dada Eats’ Chickpea Blondies and loved them and thought to myself: what if these blondies could take on any flavor I wanted?! On the cusp of fall in late September, I went to my local organic foods store in Charlottesville and picked out from their bulk spice bin a few of the flavors I had used years ago in a failed attempt to make chai concentrate. I added them to a food processor with the base blondie recipe, and the result was simply divine!! A staple among my friends and the favorite way to ring in the season, I hope you enjoy these as much as I do!
Ingredients
For the Bars
1 can chickpeas drained and rinsed well
1/4 cup creamy almond butter
1/4 cup maple syrup
1/2 cup coconut sugar
3 tsp vanilla extract
6 tbs blanched almond flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 heaping tsp cinnamon
3/4 tsp cardamom (or 3-4 cardamom pods, shelled)
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp black pepper
Directions
Preheat oven to 350 degrees. Prepare an 8x8 baking dish by rubbing it with coconut oil. Set aside.
Add chickpeas, almond butter, maple syrup, and vanilla to a food processor. Purée on high until smooth.
In a small bowl, combine your dry ingredients. Add to chickpea mixture and purée until well combined and there are no lumps and the mixture is smooth.
Spread mixture evenly into your prepared baking dish and bake for 25-35 minutes.
While your blondies are in the oven, melt 1 tablespoon vegan butter. Add 2 tsp coconut sugar, 1/2 tsp cinnamon, and 1/4 teaspoon ginger and stir to combine.
When the edges of your blondies have browned but the center is still gooey to the touch, remove blondies from the oven. Cut into nine equal pieces and enjoy!!