Ingredients
3/4 tsp
2 cups
1/2 cup
1/4 cup
1/2 tsp
1/4 tsp
1/4 tsp
1/4 tsp
1/3 cup
45min / 16 Servings
A soft, chewy treat sure to satisfy!
Preparation
Coconut Chickpea Blondies
1. Preheat oven to 350ºF (177ºC) and brush a baking dish with coconut oil (use an 8x8 pan
for 16 blondies).
2. Add all ingredients to a food processor and process until smooth.
3. Spread the batter evenly into the pan. (The batter will be very sticky, so brushing a
spatula with coconut oil first will help.) Sprinkle extra coconut over the top and press in
gently.
4. Bake for 20 to 25 minutes or until toothpick comes out clean and edges are slightly
browned. Let cool for 20 minutes, then cut into squares. Enjoy!
NOTES
No Maple Syrup:
Use honey instead.
Leftovers
Store in the fridge for 5 days or freeze in an airtight container
Nut-free
Use sunflower seed butter instead of almond butter.
Coconut Oil
Chickpeas (cooked)
Almond Butter
Maple Syrup
Cinnamon
Sea Salt
Baking Powder
Baking Soda
Unsweetened Shredded Coconut (plus
extra for garnish)