Radhi Devlukia-Shetty's Fudgy Blondie
From The Kitchen Of Jay Shetty + Radhi Devlukia-Shetty
makes 1 tray
INGREDIENTS
1 15 oz can of chickpeas
1/3 to 1/2 cups maple syrup
1/2 cup almond butter
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Drain the liquid from the chickpeas and add to a food processor with all the blondie ingredients except the chocolate chips. Once smooth, pour out the mixture and add half your chocolate chips. Save the other half to sprinkle on top. In a baking tray, either spray with oil or line with parchment paper (wet paper a little, so it sits well in the pan). If you don't have a pan that's the perfect size, that is OK DO NOT PANIC. Just spread it out to desired thickness and fold the parchment paper over to make a little barrier. Bake in the oven for 15-20 minutes, keeping an eye on it as it starts to brown. Use a sharp knife or toothpick to test doneness. Though it should come out clean, remove the tray from the oven when it doubt. You want them fudgy and moist! Once baked, take out of the oven, and let cool for at least ten minutes before attempting to cut them.
