Recipe: Avocado Chickpea Blondies
Did you know avocados are considered a fruit? Not only that, they’re the most fiber-filled fruit of all! Combining avocado with the nutrient-packed chickpea in a dessert recipe means enjoying a sweet treat with an added pop of nutrition. This is our fudgy and sweet, yet nutrient-dense take on the traditional blondie!
Chickpea-Avocado Blondies
Serves: 12
Ingredients:
- 15.5 oz can of chickpeas (garbanzo beans) drained and rinsed
- 1/2 C mashed avocado (about the flesh of 1 medium)
- 1/3 C + 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 C oat flour
- 2/3 C chocolate chips of choice
- Cooking spray and/or parchment paper
Directions:
- Preheat oven to 350°F
- Line an 8×8 baking dish with parchment paper (optional). Spray parchment paper or baking dish with a light amount of cooking spray.
- In the bowl of a large food processor or blender, add the drained and rinsed chickpeas, mashed avocado, maple syrup, vanilla extract, baking soda, and baking powder. Blend on high for about one minute or until the mixture is smooth without any obvious lumps.
- Add in the oat flour and pulse/blend until the mixture comes together.
- Stir in the chocolate chips with a spatula (do not use the food processor/blender for this, or the chips will be broken up and compromise the batter)
- Empty the batter into the prepared baking dish and use the spatula to spread the batter and smooth out the top evenly.
- Place the baking dish in the oven and bake for 35-40 minutes.
- The brownies will be fudgy. They are done when the top is crackled and lightly browned.
- Remove from the oven and cool for at least one hour before cutting into 12 squares.
TIP: For cakier blondies, increase oat flour to 3/4 Cup.
Swaps:
- For the avocado: 1/3 C of oil
- For the maple syrup: honey or agave syrup
- For the oat flour: all-purpose flour, almond flour, or gluten-free flour