Choc Chip & PB Blondie Bake

Choc Chip & PB Blondie Bake


SERVES: 9


GLUTEN-FREE, DAIRY-FREE, LOW FODMAP, VEGAN, VEGETARIAN

 

INGREDIENTS:

  • 1 can (425g) chickpeas (rinsed & drained)
  • 1 banana (mashed)
  • ⅓ cup crunchy peanut butter
  • ¼ cup maple syrup
  • 2 Tbsp coconut sugar
  • generous sprinkle of cinnamon
  • ½ tsp vanilla bean paste
  • generous crack of pink salt
  • ½ tsp baking powder
  • ¼ tsp bicarb soda
  • ½ cup vegan choc chips

Low-FODMAP note: enjoy one blondie per serve

 

METHOD:

 

  1. Preheat the oven to 175º and line a square brownie tin with baking paper
  2. Combine all ingredients (except the choc chips) to a food processor and blitz until smooth
  3. Fold in choc chips and transfer the batter to your prepared baking tin
  4. Cover the tin with aluminium foil and bake for 20 minutes. Remove foil and place back in the oven and bake for a further 10-15 minutes or until cooked through and golden brown
  5. Slice into 9 large blondie squares and enjoy hot with vegan vanilla ice cream
  6. Store in an air-tight container in the fridge and consume within 2 days
Back to blog