Easter Peanut Butter Blondies
Ingredients
- 1 tin of chickpeas (unsalted)
- 6 tbsp of aquafaba (from the chickpea tin)
- 6 tbsp maple syrup
- 4 tbsp peanut butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 75g chocolate eggs
Preparation
Drain the chickpeas, saving 6 tbsp of aquafaba for later.
Add the drained chickpeas to a blender or food processor and blitz until mostly smooth. You might need to scrape them down from the sides a couple of times in between blitzes.
Preheat the oven to 180°C.
Add the 6 tbsp of aquafaba to a bowl and whisk for a couple of minutes using an electric whisk until it turns into a thick white foam with no liquid left at the bottom of the bowl.
Add the blended chickpeas to a large mixing bowl and add the peanut butter, maple syrup, baking powder and vanilla. Mix well with a wooden spoon.
Fold the whipped aquafaba into the chickpea mixture and mix gently until it combines into the batter.
Roughly chop half of the mini eggs and fold through the batter.
Pour the mix into a lined baking tin. Press the remaining eggs into the top of the mix.
Bake at 180°C for 30 minutes. After 30 minutes, turn the oven off completely and leave the blondies in for another 10 minutes.
Remove from the oven and let cool before slicing.
