CHERRY CHOCOLATE CHICKPEA BLONDIE BOMBS to get you into the idillic Monday mood 🍒💣
Keeping with the bean theme this week with these BANGERS 😍 seriously, so DANG good and full of protein 🥰 You know when you’re baking and you sneak a bit of the batter… and then a bit more… and then you are literally eating it by the spoonfuls and are SO full by the time the treat is actually baked? 😅 yea, that was me yesterday making these 🙈
They were the ultimate ooey gooey decadence and I swear if I had some vanilla ice cream (from kawartha_dairy obviously-Toronto people know it’s the BEST) I would probably have eaten the whole tray 👀
CHERRY CHOCOLATE CHICKPEA BLONDIE BOMBS
(V, GF, P)
-1 can chickpeas, drained and rinsed
-1/2 cup almond butter
-1/3 cup maple syrup 🍁
-1 tsp vanilla paste
-1/4 tsp pink Himalayan salt
-1/4 tsp baking soda
-1/4 tsp baking powder
-1/2 dark chocolate bar, chopped into big chunks (or use enjoylifefoods chocolate chunks)
-handful of frozen/fresh dark sweet cherries (pitted)
1. Preheat oven to 350F/180C
2. Add the chickpeas, almond butter, maple syrup, vanilla, salt, baking soda and powder in a food processor. Process until fully smooth. Gently stir in your chocolate chunks.
3. Line a small rectangular cake tin with parchment paper and pour the batter in. Make sure it is evenly distributed, and about an inch thick in the tin. Press the cherries into the batter wherever you would like them- making sure they are spaced at least a few centimetres apart.
4. Bake for 25 minutes or until slightly browned on top- it will form a bit of a crust and be gooey inside. Using a toothpick poke a hole in the Center and if it comes back clean, it is done!
** this is so good hot and gooey, perfect with ice cream as a decadent desert. OR let cool for at least 30 minutes and place in the fridge if you would prefer a bar as they take time to firm up!