Ingredients
One 15.5-ounce can chickpeas, 1 tablespoon liquid reserved, chickpeas rinsed and drained
1/2 cup unsweetened smooth almond butter
1/2 cup pure maple syrup (see Cook’s Note)
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup fine almond flour
1/2 cup plus 2 tablespoons vegan chocolate chips
Directions
Special equipment: a 9-inch square baking pan
Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides.
Pat the chickpeas dry between a clean kitchen towel, then transfer to a food processor. Add the almond butter, maple syrup, vanilla extract, baking powder, baking soda, salt and reserved aquafaba (liquid from the canned chickpeas). Process until the mixture is very smooth, scraping down the sides with a rubber spatula as needed, about 2 minutes. Add the almond flour and pulse to combine. Carefully remove the food processor blade, then stir in the 1/2 cup chocolate chips with a rubber spatula until evenly incorporated.
Transfer the batter to the prepared baking pan and smooth into an even layer. Sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the edges are golden brown, the top is set and a toothpick inserted in the center comes out with just a few small crumbs, about 30 minutes. Let cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to transfer to the wire rack. Let cool completely, then slice into 16 squares. Serve immediately or store in an airtight container for up to 3 days.
Cook’s Note
Make sure to use pure maple syrup and not store-bought pancake syrup, which may contain honey or refined sugar. This will ensure that the blondies are not overly sweet and stay vegan-friendly.
