- 1 can chickpeas drained and rinsed
- 1/2 cashew butter (or any nut butter)
- 1/4 cup Almond Mylk – we use Ulu Hye’s mylk base!
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup oat flour
- 1/2 tsp baking powder
- 1/4 cup coconut oil or butter
- 1/3 cup chocolate chips
A nutty, chocolatey vegan treat – the chickpeas make them deliciously soft. We suspect these may be the new sidekick to your mid-morning cuppa.
This recipe comes to us via Ulu Hye, the fantastic Aussie team making waste free, nut mylk bases. (You simply add water to your preferred nut mylk base, blend and voila, your mylk is made!). The best bit is you can make up just the amount you need. No more throwing out wasted almond milk, and no more plastic lined containers that go straight to landfill. Find their range in the pantry tab of our online store.
Makes 9 squares
Preheat your oven to 175°C.
Line an 8×8 inch baking dish with baking paper and set it aside.
In your blender or food processor, blend chickpeas until you have a smoothie-like texture.
Add cashew butter, maple syrup, mylk and vanilla extract.
Remove from blender and into a medium bowl.
Add oat flour and baking powder, and mix.
Stir chocolate chips through the mixture.
Transfer into baking dish, distributing mixture evenly.
Bake for 25-30 minutes (if you want gooey blondies, then don’t overbake!).
Set aside to cool.
Cut into 9 squares and enjoy!