Chocolate Chip Blondie Bites (vegan)

Before you run away from your computer to bake these…

… I should probably tell you something.

Some need their desserts to be “sinful” to be considered a dessert.  If a dessert is prepared with healthy ingredients, it loses its allure and indulgence factor.

I am not one of those people. (!)

For me, when a dessert tastes super decadent but is secretly actually pretty good for you, its deliciousness skyrockets. This is amazing but healthy too? By golly, that means I can eat even more! What’s not to love?

So hold your breath… and continue reading.

Chocolate Chip [Chickpea] Blondie Bites

Adapted from this recipe

1 drained & rinsed can chickpeas
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
scant 3/4 cup brown sugar
1/2 teaspoon of agave nectar
1-2 teaspoon vanilla extract
1/4 cup ground flax
1/4 cup natural peanut butter
1/3 cup [non-dairy to be vegan] chocolate chips … or more …!

Oven: 350°F.
Blend everything together except the chocolate chips with a food processor until smooth.
Stir in the chocolate chips.
Spread out in an 8×8 greased pan, or use aluminum foil to line the pan.
Bake for 38-40 minutes, until the edges and top brown.
They will seem undercooked, but hey, it’s chickpeas, they won’t really “bake” like a normal blondie.
Plus, slightly undercooked = yum. Cut into little squares; mine didn’t hold together very well, so bite sized it was.
P.S. You could put in a full 3/4 cup of brown sugar and no agave. I just had a little itsy bit of agave left to use up so into the batter it went!

They’re made with chickpeas, but how can you sit there and tell me that doesn’t look tantalizing? The fudgey middle, the crispy, flaky edges, and melty chocolate. Truth? You can slightly taste the chickpeas in the finished product. If that doesn’t float your boat so well, try substituting them with white beans which have a milder flavor. When you eat these you’re not only treating yourself to something mouth-watering, but you’re getting plant-based protein from the peanut butter and chickpeas, and healthy fats such as Omega 3s from the flax.

But if you didn’t know that chickpeas were in them, you probably wouldn’t guess; you would just think they were the most moist, soft, chewy, perfect-warm-out-of-the-oven-and-underneath-vanilla-ice-cream chocolate chip blondies you’ve ever tried. If you can stop yourself from eating the entire tray, these taste even better the next day.

One (or four) of these plus some tea in my favorite Starbucks mug… scrumptious.

Okay I lied, I had five. But they’re bite size! So in reality I actually only had two. Nice how that worked out.

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One comment on “Chocolate Chip Blondie Bites (vegan)

  1. […] read this far, you will have noticed that chickpeas are the secret weapon here, much like in these blondies and this chocolate chunk cookie cake. Chickpeas are mild in flavor but lend a rich-feeling texture […]

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