White Chocolate Coconut Chickpea Blondies
Author: Emma
Serves: 16 mini blondies
- ⅓ cup unsweetened coconut flakes
- 1 tin chickpeas, rinsed and drained
- ½ cup peanut butter (or almond butter)
- ⅓ cup maple syrup or honey
- 1 egg
- 2 tsp vanilla extract
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ⅓ cup white chocolate chips
- Preheat oven to 350F/175C
- Grease an 8x8 inch baking dish, and set aside
- In a small dry frying pan, toast the coconut over a medium heat until fragrant, set aside.
- Put all of the ingredients, minus the coconut and white chocolate, into a food processor. Process until a smooth batter forms
- Fold in the chocolate and coconut
- Pour the batter into the baking dish, and smooth with a spatula
- Bake for 20-25 minutes, they may still look a little underdone in the center but remove anyway, they will set out of the oven!
- Allow to cool in the baking dish.
- Cut into squares, I cut mine into 16 "mini" blondies
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/white-chocolate-coconut-chickpea-blondies/
3.2.2929