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Salted Caramel Pecan Chickpea Blondies

Healthy Vegan Gluten Free Dessert with Sea Salt and Nuts, Food Blog Photography
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Ingredients

Units Scale
  • 1 15 ounce can chickpeas (garbanzo beans), strained and rinsed
  • 1/3 cup pure maple syrup
  • 1/2 cup cashew butter
  • 2 tablespoons coconut oil, melted
  • 1/4 cup oat flour
  • 1/4 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of cinnamon
  • 1 cup pecans, chopped
  • sea salt, for sprinkling

Instructions

  1. Preheat oven to 350F and line an 8x8 baking dish with parchment paper.
  2. Drain and rinse canned chickpeas thoroughly. Dump chickpeas into a food processor along with the rest of the ingredients except for the pecans.
  3. Pulse the chickpea mixture in the food processor until smooth and creamy with no chunks. Remove blade and mix 3/4 cup of the pecans into the chickpea blondie batter using a spoon or small rubber spatula.
  4. Transfer chickpea blondie batter to prepared baking dish. Top with remaining 1/4 cup chopped pecans and a sprinkle of flaky sea salt. Be generous with the sea salt, especially if you're into sweet and salty desserts.
  5. Bake for 20-25 minutes until toothpick inserted in the center comes out with little crumbs. If you like a gooey, underbaked cookie kind of texture, aim for 20 minutes.
  6. Let blondies cool in baking dish before removing and slicing into 9 larges squares. Store on the counter for 3 days or in the fridge for 5-7 days for a cold, chewy dessert bar.

Nutrition

Find it online: https://bakedabundance.com/salted-caramel-pecan-chickpea-blondies/