So I took a chance and did something kind of weird. I made chocolate chip blondies. Out of chickpeas. And then I served them to 3 hungry men. And you know what? It worked out pretty well. Not only were they tolerated… they were a hit!
This is definitely a more resolution-worthy recipe than my last post! While I have nothing against flour (and often upgrade recipes with whole wheat flour over white), if I have the opportunity to add some extra fiber and protein to a treat, why not? Chickpeas are also fairly high in iron and since I don’t eat much red meat, I’ve been trying to find alternate sources. I thought this recipe sounded strange, but also pretty intriguing, so I decided to give it a go. I’ll admit, I wasn’t expecting great results.
Flourless Chocolate Chip Chickpea Blondies
(adapted from DAMY)
- 1 cup natural smooth peanut butter
- 1/3 cup honey
- 1 egg
- 2 egg whites
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tsp vanilla extract
- 1 cup chocolate chips
Preheat oven to 350 degrees. Coat an 8×8 baking dish with non stick spray.
Place all ingredients excluding the chocolate chips in a food processor and blend until smooth. Using a spatula, fold in the chocolate chips. Pour mixture evenly into baking dish and smooth top.
Bake for 30-35 minutes, until the center is set and a toothpick comes out clean.
Let cool at least 10 minutes, then cut into squares and serve!
If you are going to keep these longer than a couple days, store in the refrigerator.
Guess what? These things were AMAZING. Yes, I did double the chocolate chips from the original recipe. But they ARE dessert, after all. They were super moist, and I was surprised how much they rose and baked up considering there was no flour in them. I couldn’t get over just how much everyone loved these. I will definitely make them again!