Directions
- 1Rinse and mash chickpeas as much as you can.
- 2Return to the microwave with coconut oil and maple syrup. Stirring until combined.
- 3To the same bowl, add peanut butter and vanilla before adding the dry ingredients and raspberries.
- 4Mix to combine.
- 5Press into an 8x8 tin lined with baking paper.
- 6Pipe some jam on top, if desired.
- 7Add extra raspberries and mini jammy dodgers on top, and a few flakes of white chocolate.
- 8Bake at 175°C in a preheated oven for approximately 20 minutes.
- 9Cut into squares.
Ingredients
- 90 g flour
- 68 g peanut butter
- 156 g maple syrup
- 1 tsp cinnamon
- 1 tbsp vanilla
- mini jammy dodgers
- 28 g coconut oil
- 0.75 tsp baking powder
- 0.125 tsp bicarbonate soda
- 0.5 tsp salt
- 1 can of chickpeas
- raspberries
- jam
- white chocolate
Equipment
bowlfood scalespoonspatulabaking tinbaking paperknife
Tips
- Freeze-dried raspberries would be better than frozen raspberries to make the blondies keep longer.
- Adding jam and white chocolate is optional.
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