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Chickpea Blondie

Today is April 9th and I have embarked on a 30 day yoga challenge during this time of the COVID outbreak. While I have been busy at work strategizing more ways in which I can serve you and show up fully with love for you, I have been practicing my baking.

Today is April 9th and I have embarked on a 30 day yoga challenge during this time of the COVID outbreak. While I have been busy at work strategizing more ways in which I can serve you and show up fully with love for you, I have been practicing my baking.

This is a part of my journey which I am only now able to understand through my journey of recipe design and I am excited to add more healthy treats to my collection of resources.

If you have been having sugar cravings creep up and would like to indulge in something healthier than the processed treats that aren’t making you feel great, try this recipe out with the family, roomie or self this weekend.

Chickpea Blondie


3/4 cup maple syrup lakanto (monk fruit sweetener, or use sweetener of choice)
1 1/2 cup chickpeas
1/4 cup nut butter
1 tsp vanilla extract
1/2 tsp baking soda

1 pinch salt
1 egg
1/2 cup chopped dark chocolate (I used 80 percent block diced up)
1/4 cup peanut butter (pure)
1 cup quick oats (optional glutenfree)

Optional additional ¼ cup brown sugar if this is not sweet enough for you or kiddies.

Preheat oven to 350 degrees. Grease an 8 x 8 baking pan with coconut oil. In a food processor combine chickpeas, nut butter, maple syrup, and vanilla.


Add in oats, baking soda, sea salt, and egg. Process until batter comes together smoothly. It should take 1-2 minutes. Stir in chocolate chunks or chips.

Spread batter into a baking pan, ensuring that top is flat. Bake for 20-25 minutes or until golden brown around the edges. Let cool for 20 minutes before cutting into 12 Blondie’s and remove from pan.

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