Chickpea Peanut Butter Blondie

Gluten Free | Dairy Free |

Love chocolate brownies? Why not try out our guilt free Chickpea Chocolate Chip “Blondie” powered by ‘Crawlers’ Cricket Flour. Packed with B12, Iron, Calcium and Protein.

SERVES | 12
PREP TIME | 30 mins

• INGREDIENTS •

Cooking Spray

1 can chickpeas, rinsed and drained

1/2 cup almond or peanut butter

1/3 cup pure maple syrup or agave nectar

2 tsp vanilla

1/2 tsp salt

1/4 tsp baking powder

2 tbsp ‘Crawlers’ Cricket Flour - buy from here

1/4 teaspoon baking soda

1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons sea salt, for sprinkling

• METHOD •

Preheat oven to 180 degrees and grease 8x8 inch pan

In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own! Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares.

• ENJOY •