Thursday, February 13, 2014

My Favorite Dessert






I am an ooey, gooey dessert girl and from the moment I saw these on Ambitious Kitchen, I had to try them.  That was probably about a year ago and I have been making them ever since.  (You really should check out her pictures, they are WAY better than mine.)  

Sugar usually gives me painful gas upsets my tummy so a large part of why I love these is because they don't make me feel yuck afterwards.   Adam and the kids love them, too!  And they are very filling.

I got tired of googling her recipe so if I post it here, I know exactly where to find it.  Honestly, I should have it memorized by now... 



Definitely follow her instructions with sprinkling the chocolate chips on top.
I use plenty of chocolate chips, and I usually forget to add the salt at the end:)

Ingredients
  • Cooking Spray
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup all natural almond butter or peanut butter
  • 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
  • 2 teaspoons vanilla
  • 1/2 tsp salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup vegan (or regular) semi sweet chocolate chips plus 2 tablespoons
  • sea salt, for sprinkling

Instructions
  1. Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
  2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips.  Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
  3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
  4. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies.
Notes
Adding an egg to the batter will make it more cake-like, but not vegan.
You can use your favorite nut butter, just make sure it’s all natural.
Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate.

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