Vegan Blondies
Ingredients
- 1 x 400g tin of chickpeas, drained and rinsed
- 1/2 tsp salt
- 135g tahini
- 2 tsp vanilla essence
- 1 flax egg (1 tbsp milled flaxseed plus 3 tbsp water)
- 2 tbsp oat milk
- 1/4 cup maple syrup
- 1/2 tsp baking powder
- 1/4 tsp bicarb
- 60g vegan chocolate chips / or chopped
- 1 tbsp coconut oil
- 1 tbsp cacao powder
Preparation
Preheat oven to 200c & line a 15cm square baking tin with baking paper
Grab your blender
Place the Chickpeas, salt, tahini , vanilla, flaxegg, oat milk & maple syrup into a blender blitz until smooth. Now stir through the bicarbonate soda , baking powder & the chocolate chunks / chips. Add to your lined tin
Now To a saucepan add the coconut oil and cacao powder mix together until liquid, pour over the top of the mixture in the tin and use a knife to make swirls to create a nice pattern
Bake for 20- 22 minutes
Store in an airtight container in the fridge for up to 6-7 days