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Chickpea Chocolate Chunk Blondies

Serves 12.


    Chickpea Chocolate Chunk Blondies

    Adding beans to your baking is a great way to increase the fibre as well as adding a cholesterol-lowering ingredient to more of your meals.


    If you don’t have almond butter, try substituting any other type of nut butter.


    Chickpea Chocolate Chunk Blondies


    • 1/2 cup (125 mL) pitted Medjool dates
    • 1/4 cup (60 mL) boiling water
    • 1 1/2 cup (350 mL) cooked chickpeas
    • 1/2 tsp (2 mL) sea salt
    • 1 tsp (5 mL) vanilla extract
    • 1/4 cup (60 mL) maple syrup
    • 1 Tbsp (15 mL) chia seeds mixed with 3 Tbsp (15 mL) water
    • 1/2 cup (125 mL) almond butter
    • 1/2 tsp (2 mL) baking powder
    • 1/2 cup (125 mL) chopped vegan dark chocolate


    Per serving:

    • calories418
    • protein6g
    • fat12g
      • saturated fat3g
      • trans fat0g
    • carbohydrates80g
      • sugars60g
      • fibre9g
    • sodium97g



    Line 8 in (20 cm) square pan with parchment paper, and preheat oven to 350 F (180 C).


    Soak dates in boiling water and let sit for at least 15 minutes.


    Add dates, their soaking water, and all remaining ingredients, except chocolate, to high-speed blender and pureu0301e until smooth. Once smooth, stir in chocolate and spread mixture into prepared pan. Bake for 40 minutes.


    Chill bars before slicing. Best served cold.


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    This recipe is part of the Heart-Healthy Vegan Desserts collection.



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