Here's what we hope is the first of many of our nom-able recipes inspired by things that we love to eat, now turned into versions that are equal parts healthy and delicious. Don't forget to read the About Us to get to know us better!
It wouldn't be right to start this blog with anything other than dessert. A dessert with chocolate, obviously. These blondies were inspired by the Flourless Chocolate Chip Blondies with Sea Salt from the Ambitious Kitchen and have a sneaky "skinny" ingredient that won't make you feel guilty for eating half the batch before putting it in the oven. There's also nothing ambitious about this recipe...They're almost too easy. Like "throw every ingredient into a food processor and bake" easy.
If this picture makes you a bit skeptical, have faith. When I dumped beans on top of maple syrup and almond butter, I was kind of thinking, "What the hell am I doing?!" Don't stop. It will all be worth it. Promise.
The best part of this recipe is that you can eat the batter without having to worry about raw eggs (like that ever stopped me before). Please don't forget the most important step: after you fold the chocolate chips into the batter, add more on top. It's only right.
-- Cara
Recipe:
1 15 oz can chickpeas, rinsed & drained
1/2 cup almond butter (or any nut butter)
1/4 cup pure maple syrup (can sub with honey or agave nectar)
1/2 tsp sea salt
1/4 tsp baking powder
1/4 tsp baking soda
1/3 cup chocolate chips (set aside 1 1/2 tbs)
1. Preheat over to 350 degrees. Spray an 8x8 inch pan with nonstick cooking spray.
2. Combine all ingredients except chocolate chips in a food processor until smooth. Fold in chocolate chips.
3. Spread batter evenly in the pan and top with the extra chocolate chips. Bake for 20-25 minutes, or until a toothpick or fork comes out clean and edges are browned.
4. Cool for 20 minutes, makes 12 squares.
Nutrition -- Serving size 1 Square
Calories: 150 Carbs: 18g Fat: 8g Protein: 5g
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