Vegan chickpea peanut butter blondie

Ingredients

For 1 serving

• Cooked chickpeas60 g
• Peanut butter10 g
• Maple syrup10 g
• Chocolate chips6 g
• Baking soda0.5 g
• Vanilla extract1 ml

Contains: nuts, soy,

Method

1. Preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
2. Drain the chickpeas, rinse them well under running water and pat them dry with kitchen paper.
3. Put them in a blender with the peanut butter, maple syrup, vanilla extract and bicarbonate of soda and blend for 1–2 minutes, scraping down the sides, until you have a thick, smooth paste.
4. Fold in half the chocolate chips with a spatula, spread the mixture in the mould, level it and scatter with the remaining chips.
5. Bake for 20 minutes, until the edges are golden and the top is dry, but the centre is still soft.
6. Let it cool completely before cutting: it firms up as it cools.