I have always had a sweet tooth, especially after eating something savory! I always crave something sweet with a green tea in the afternoon when energy levels start to drop. I tend to pick at a cube or two of 70% Dark Chocolate or even some fruit to carb my cravings but even try to keep this to a minimum!
When I am not being uber strict, but don’t want to go all out on a sugar filled treat, I make this little beauty to snack on. This blondie is packed with protein and natural sugars and is so so tasty! A great pre-workout snack or morning/afternoon boost!
Now I know you are sure to read the ingredients to this recipe and think “Chickpeas don’t go in a cake?!” but,I hand on heart PROMISE you will fall in love with this one and you can rest assured it doesn’t taste like chickpeas!
What you will need:
- 1 can chickpeas, rinsed and drained
- 1/4 cup all natural crunchy peanut butter
- 1/4 cup pure natural honey
- 2 medium ripe banana
- 1 teaspoon vanilla extract
- 1/3 cup (about 1 scoop) unflavored or vanilla protein powder (I used Vanilla)
- 1/2 teaspoon baking soda
- 1/4 cup of dark chocolate chips (70% coaco)
Preheat oven to 200 degrees and grease either a loaf tray or a 8×8 baking tray. Blend all your ingredients together (minus the chocolate chips) in a food processor and blend until the batter is smooth. Fold in 1/2 of the chopped chocolate. Spread batter evenly in prepared pan then sprinkle the rest of the chopped chocolate on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, and seem dough like but it will set like a cake! Also you don’t want them to dry out which can happen if it is overcooked!
Once cooked cool pan for 10 minutes on wire rack. Should make around 12 blondies! These can be stored in the fridge and will last about 3 days. I sometimes cut them up and freeze them. They can be frozen for up to 3 months! However, I am lucky if they last 3 days in my house! Addictive is not the word!