Peanut Butter "Blondies"
What? What what? Yes. Peanut butter blondies. Fudge-y, thick squares of perfection. They're also gluten free and vegan (see notes), bonus!!
Chickpeas might sound risky if you haven't baked with them before, but I promise you can't taste them. Some of my favorite gluten-free baked goods have chickpeas in them, because they end up so chewy and delicious. Don't let the chickpeas intimidate you!
The amount of chickpeas in this recipe means the protein content is high- this is a snack that will keep you full, longer. Plus, protein is a blood-sugar stabilizer, so the sweetness of honey won't make you crash (as much, anyway). Chickpeas are also a great source of fibre, and a good source of potassium, iron and magnesium. Best dessert ever? I think so.
If you're able to restrain yourself from eating all of them at once, you can store them in the freezer in an air-tight container and warm them up when you need them.
1 cup rolled oats
1 can chickpeas, drained and rinsed well
1¼ cup peanut butter
½ cup honey, melted
½ cup almond milk
1 ½ tsp vanilla
¾ tsp of baking soda
¾ tsp of baking powder
¼ tsp salt
1 cup chocolate chips
*To make them vegan, substitute agave syrup for honey, and use dairy-free dark chocolate chips.
*For celiacs or other gluten intolerances, make sure you're using wheat-free oats.
Preheat the oven to 350 degrees. Line a square or rectangular pan with parchment paper (depends how thick you want the bars).
In your food processor, grind the oats until they become a fine flour. Add all ingredients except chocolate chips and blend until smooth. You can add small amounts of almond milk if the mixture is too thick. Transfer the mixture to a large bowl and add chocolate chips.
Spread mixture into the baking pan with a spatula. Bake in the oven for 20-30 minutes or until a toothpick comes out clean (just make sure not to overcook or they can get dry). The top should be golden brown and will have a fudgey consistency. Let them cool before cutting into squares.