Pumpkin and Chickpea Blondies

Pumpkin and Chickpea Blondies

A sweet high fiber, protein packed, plant based dessert

Pumpkin and Chickpea Blondies

Ingredients:

1. 1 cup canned chickpeas, rinsed and drained

2. 1 cup pumpkin puree (not pumpkin pie filling)

3. 2/3 cup almond flour

4. 1/4 cup plant-based protein powder (vanilla or unflavored)

5. 1/4 cup maple syrup

6. 2 tbsp almond butter (make sure it's natural with no added sugars or oils)

7. 1 tsp vanilla extract

8. 1/2 tsp baking powder

9. 1/2 tsp pumpkin pie spice

10. 1/4 tsp salt

11. 1/2 cup vegan dark chocolate chips (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

2. Blend Chickpeas: In a food processor, blend the chickpeas until smooth.

3. Combine Ingredients: Add pumpkin puree, almond flour, protein powder, maple syrup, almond butter, vanilla extract, baking powder, pumpkin pie spice, and salt to the blended chickpeas. Blend until you achieve a smooth batter.

4. Add Chocolate Chips: If using, fold in the dark chocolate chips.

5. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

6. Cool: Allow the blondies to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

7. Serve: Cut into squares and serve.

Nutritional Benefits:

• Chickpeas: High in protein and fiber, offering a nutrient-dense base.

• Pumpkin Puree: Adds fiber and beta-carotene, with a low fat content.

• Almond Flour and Almond Butter: Provide healthy fats and protein, and are naturally low in saturated fat.

• Plant-Based Protein Powder: Boosts the protein content, making these blondies more satiating.

• Maple Syrup: A natural sweetener, it's better than refined sugars, but still use in moderation.

Enjoy this heart-healthy, vegan, and delicious autumn dessert!