Chickpea & Raspberry Blondies
40 mins
12 Servings
High protein and high fibre snacks, made using natural ingredients that taste absolutely delicious
1.5 cups drained/cooked chickpeas
1/2 cup oats
1/2 cup cashew butter
1/2 cup maple syrup
2 tsp vanilla paste or extract
1 tsp bicarb of soda
1/8 tsp salt
1/2 cup dark chocolate buttons, chopped
1/2 cup fresh raspberries
Blend all the ingredients except the chocolate buttons and raspberries.
When smooth mix them in.
Spread in a baking tin and bake at 180C for 25-28 mins.
The blondies are ready when they have puffed up and the surface is golden brown. If you insert a toothpick in the middle, it should come out clean (a few moist crumbs are fine but there shouldn’t be any wet batter).
Allow the blondies to cool in the pan for 1 hour before slicing them up.
Store in an airtight container in the fridge for 5 days or in the freezer for 1 month.
