Firstly I need to apologise for my radio silence over the last few months since the beginning of the year. There was a method to my madness... promise!
The plan this year was to write a recipe e-book, hence why I haven't posted any recipes on here for a while because I've been saving them. BUT after some reflection and goal-setting I have come to the realisation that I would rather continue writing on my blog regularly. So... now you've got lots of recipes to look forward to, including this one (which is one of my new favourites).
I know chickpea blondies have been a bit over-done in the 'healthy food' world, but in all honesty I'd never actually tried making them before these and I've officially fallen in love. They're like these little bites of gooey, soft yummyness... that's the only way to explain them! Try them for yourself and you'll understand.
Oh and not to mention they're gluten-free, dairy-free and refined sugar-free. What are you waiting for?!
1) Line a baking tin with baking paper and preheat oven to 180 degrees.
2) Drain and rinse chickpeas. If you have time, rub the chickpeas between your hands whilst you're rinsing them to get rid of the skins (they should fall off) - this makes it much smoother and creamier.
3) Add chickpeas and bananas to a food processor and blend.
4) Add all of the remaining ingredients (except the dark chocolate) to the food processor and blend until smooth.
5) Break the dark chocolate into chunks and stir through mixture gently.
6) Pour mixture into prepared baking tin and bake for 20 minutes or until knife comes out clean (it's ok if they're still a bit gooey as they'll continue to cook a bit longer when you take them out the oven).
7) Leave to cool slightly before cutting into squares.
I hope you love these as much as I do. They can be kept for up to 3 days in the fridge but they're definitely best served slightly warm so I recommend microwaving them for 15-30 secs before eating!