- Yield : 16 squares
- Cook Time : 10m
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- Nonstick cooking spray
- One 15.5-ounce can chickpeas, drained and rinsed
- 1/2 cup almond butter
- 1/3 cup honey
- 2 teaspoons vanilla extract
- 2 tablespoons dried chamomile (about 5 chamomile tea bags)
- 1 1/2 to 2 tablespoons orange zest (from 1 orange)
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup semisweet chocolate chips
- 1/3 cup chopped pecans (optional)
Preheat the oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
Place the chickpeas, almond butter, honey, vanilla, chamomile, orange zest, canola oil, salt, baking powder and baking soda in a food processor or blender and process until the batter is smooth and creamy. Fold in the chocolate chips and optional pecans (the batter should be thick). Pour the batter into the prepared pan and spread into the corners with a spatula.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing.
Note: You can enjoy these delicious treats immediately--they're like a warm and gooey cross between brownies and cookie dough! Or, let them firm in the pan (on the counter or in the fridge) a few hours or overnight, for a more traditional chewy blondie texture.