Ingredients

 

For the Blondies:

 

• 1 can (15 oz / 425 g) chickpeas, drained & rinsed

• 1/4 cup (64 g) natural peanut butter or almond butter

• 1/4 cup (60 mL) pure maple syrup or honey

• 2 tbsp (24 g) coconut sugar (optional for extra sweetness)

• 2 tbsp (20 g) oat flour or almond flour

• 2 tsp vanilla extract

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• Pinch of salt

• 1/4 cup (45 g) dark chocolate chips

 

For the Healthy Caramel Drizzle:

 

• 2 tbsp (30 g) almond butter or cashew butter

• 1 tbsp (15 mL) maple syrup

• 1 tbsp (15 mL) coconut oil (melted)

• Pinch of sea salt

• Optional: 1–2 tsp (5–10 mL) almond milk to thin

 

 

 Directions

 

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. Blend Blondie Batter:

   In a food processor, combine chickpeas, nut butter, maple syrup, coconut sugar, flour, vanilla, baking powder, baking soda, and salt.

   Blend until completely smooth and creamy.

3. Add Chocolate Chips:

   Stir in chocolate chips by hand (don’t blend them in).

4. Bake:

   Pour the batter into the pan and spread evenly.

   Bake for 20–25 minutes, until the top is golden and a toothpick comes out mostly clean.

   Let cool for 15 minutes before adding the drizzle.

5. Make the Caramel Drizzle:

   In a small bowl, whisk almond butter, maple syrup, coconut oil, and salt until smooth.

   Add a splash of almond milk if needed for a thinner texture.

6. Drizzle & Serve:

   Drizzle caramel over the cooled blondies.

   Slice and enjoy warm or chilled!