Imported from the web

Pumpkin Chickpea Blondies with Chocolate Chunks

Name: Pumpkin Chickpea Blondies with Chocolate Chunks
Prep time: 5 min
Cook time: 30 min
Total time: 65 min
Yield: 9 servings
Cuisine: American
Ingredients: 1.5 cup Chickpeas (Canned chickpeas or chickpeas cooked from dried; drain canned chickpeas. Taste the blended batter and add more salt if needed, depending on the chickpeas' salt content.); 0.25 cup Almond butter (Peanut butter, cashew butter, or sunflower butter may be substituted.); 0.667 cup Pumpkin puree; 0.5 cup Maple syrup (The source notes that between ⅓ and ⅔ cup may be used according to taste; ½ cup is the recipe amount.); 1 tsp Vanilla extract; 2 tsp Pumpkin pie spice (The source suggests a homemade blend of cinnamon, ginger, nutmeg, and cloves as an alternative.); 0.5 cup Oat flour (Sift purchased oat flour first for a smoother texture; homemade oat flour also works.); 0.5 tsp Baking powder; 0.5 tsp Baking soda; 0.5 tsp Fine sea salt (Add more to taste if the chickpeas are unsalted or lightly salted.); 0.5 cup Dark chocolate (Use 70–85% dark chocolate; chop into chunks and divide between the batter and topping.); Cooking oil spray (For greasing the glass pan; parchment paper slings may be used instead.)

Recipe by Sarah Pilley

Imported by Starr2 on SeeMeCook

These vegan, gluten-free blondies are a fudgy cross between a brownie and a cookie bar, made with chickpeas, pumpkin puree, pumpkin spice, and dark chocolate. They are lightly sweet, warmly spiced, and ideal as a fall snack or dessert.

9 servings65 minAmerican

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Ingredients

1.5 cup Chickpeas (Canned chickpeas or chickpeas cooked from dried; drain canned chickpeas. Taste the blended batter and add more salt if needed, depending on the chickpeas' salt content.)
0.25 cup Almond butter (Peanut butter, cashew butter, or sunflower butter may be substituted.)
0.667 cup Pumpkin puree
0.5 cup Maple syrup (The source notes that between ⅓ and ⅔ cup may be used according to taste; ½ cup is the recipe amount.)
1 tsp Vanilla extract
2 tsp Pumpkin pie spice (The source suggests a homemade blend of cinnamon, ginger, nutmeg, and cloves as an alternative.)
0.5 cup Oat flour (Sift purchased oat flour first for a smoother texture; homemade oat flour also works.)
0.5 tsp Baking powder
0.5 tsp Baking soda
0.5 tsp Fine sea salt (Add more to taste if the chickpeas are unsalted or lightly salted.)
0.5 cup Dark chocolate (Use 70–85% dark chocolate; chop into chunks and divide between the batter and topping.)
Cooking oil spray (For greasing the glass pan; parchment paper slings may be used instead.)

Steps

1
Preheat the oven to 350°F (175°C). Spray a glass baking pan with cooking oil so the blondies do not stick. Alternatively, make two overlapping parchment-paper slings that hang over the sides of the pan for easy removal.
2
Add the chickpeas, almond butter, pumpkin puree, maple syrup, and vanilla extract to a food processor or blender. Process until the mixture is smooth and creamy, scraping down the sides as needed.
3
Add the pumpkin pie spice, oat flour, baking powder, baking soda, and fine sea salt to the pumpkin-chickpea mixture. Stir with a spatula until combined.
4
Chop the dark chocolate into chunks. Add about two-thirds of the chopped chocolate to the batter and mix it in.
5
Spread the thick batter into the prepared pan. Use a spatula to smooth it into an even layer that reaches all the way to the edges.
6
Sprinkle the remaining one-third of the chopped chocolate over the top. Gently press the chocolate slightly into the batter with your fingers or a fork.
7
Bake for 27 to 30 minutes, until the top is set and fully baked while the center remains slightly wobbly.
8
Let the blondies cool in the pan for about 30 minutes. They will still be warm but should be firm enough to hold together when removed.
9
Slice into 9 squares and serve.

Notes

Store leftovers in the refrigerator for about one week. Reheat in the microwave for about 25 seconds. The source does not specify the pan dimensions; use a glass baking pan suitable for producing 9 squares. The batter is intentionally thick, and the center should remain somewhat gooey before cooling and setting.