Chocolate and raspberry blondies

treats
Chocolate and raspberry blondies

Ingredients

serves 16
  • 1 400g can chickpeas, drained and rinsed
  • 50g oat flour
  • 50g soft brown sugar
  • 120g almond butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 4 tbsp water
  • 50g hazelnuts, roughly chopped
  • 120g raspberries
  • 30g dark chocolate

Directions

Cooking mode
  1. Preheat the oven to 180°C. Line an 8x8 dish with baking paper.
  2. In a food processor, add the chickpeas, sugar, almond butter, maple syrup, vanilla extract and salt. Process until smooth.
  3. Add the oat flour and process for another 30 seconds. Add the water as needed and process until smooth. Stir in the hazelnuts.
  4. Spread evenly into the prepared dish and scatter over the raspberries. Bake for 25–30 minutes until golden. Leave to cool completely before decorating.
  5. Melt the chocolate in a bowl over a pan of boiling water. Drizzle the chocolate over the blondies and leave to set before slicing into squares.
Baker Beanie Author

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