Vegan chickpea salted caramel blondies

These vegan chickpea salted caramel blondies are absolutely amazing.  They're not Slimming World friendly but sometimes that's ok, they're healthy and vegan if you swap the honey out, vegetarian if you don't but sometimes I honestly believe a change is as good as a rest and for my vegan friends out there, this tastes better than a lot of the thingsyou can buy at the shops


Makes 16 brownies

Ingredients

·         1 can Chickpeas

·         70g Almonds

·         100g Chocolate chips (90g for the blondie and 10g for the topping)

·         150g Dates

·         100g Oats ground

·         2 tbsp Maple syrup 

·         2 tbsp honey (swap this for an extra 2tbsp maple syrup if vegan)

·         4 tbsp nut butter (I used cashew but that's what I had in the cupboard)

·         1/4 teaspoon Baking powder

·         1/4 teaspoon baking soda

·         2 teaspoons salted caramel

·         1/4 teaspoon salt

·        1/4 Cup skimmed milk, just enough to blend to a smooth batter

·         Cooking spray

·         Coarse sea salt & chocolate chips for sprinkling

Method:
Pre heat oven to 350 degrees


Spray your 8x8 pan with cooking spray


I blitz everything separately and put into a mixing bowl as some things take longer than others to break down so I do everything that needs blitzing separately and make sure all the components are as small as can be but you can put it all in a food processor at the same time if you'd prefer


You want to add everything EXCEPT the chocolate chips to make a smooth batter.  If it isn’t quite a batter this is when you add a tablespoon of milk at a time to loosen your mix, when I did mine I used all ¼ cup of milk


Vegan chickpea blondie batter

Fold in 90g of your chocolate chips, I used dark chocolate but you could use white and make a white chocolate blondie

Vegan chickpea blondie batter

Spread batter evenly in pan and sprinkle the extra chocolate chips on the top, don’t put the sea salt on yet


Bake for about 30 minutes depending on your oven, you want the edges to just be turning brown and a clean knife in the centre but they almost want to not be cooked, you’re going for slightly underdone so they’re soft and gooey.  When the edges started to brown and a knife was just clean through the middle I turned the oven off and left the brownies in to keep warm and sort of cook a little but not much

Salted caramel chickpea blondies

When you take them out of the oven sprinkle with sea salt and leave to cool for 30 minutes and have one straight away as they are absolutely amazing warm!!!

Vegan salted caramel chickpea blondies

These blondies will stay fresh for about 3 days in the fridge if you keep them in an air tight container