PEANUT BUTTER CHOCOLATE CHIP BLONDIES WITH PROTEIN-PACKED CHICKPEAS

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12 portions (1 (2-inch) bar)


	PAM® High Yield Canola Cooking Spray
2 cups	Garbanzo beans, drained, rinsed
1/4 cup	Earth Balance® Natural Creamy Peanut Butter
1/4 cup	Pure maple syrup
1 tsp	Vanilla extract
1 cup	Old-fashioned rolled oats
1/2 tsp	Salt
1/2 tsp	Baking soda
1 tbsp	Milled flax seed meal plus 2-1/2 tablespoons water
1/2 cup	Dark chocolate chips

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Preheat oven to 350° F. Spray 8-inch square pan with cooking spray.
Step 2

Combine chickpeas, peanut butter, maple syrup and vanilla in a food processor, blending until smooth and creamy.
Step 3

Add oats, baking soda, salt and flax seed combined with water, processing until smooth, about 2 minutes. Once smooth, remove the blade and fold in chocolate chips.
Step 4

Pour mixture into prepared pan and evenly press into the corners of the pan. Bake for 20 to 25 minutes, until the edges just pull away from the pan and the top lightly golden brown.
Step 5

Let cool for 15 minutes, then enjoy!
Step 6

Store in an airtight container in the refrigerator. They’re delicious cold, or warm them in the microwave for 15 seconds for a fresh-from-the-oven treat.