Pumpkin Chocolate Chunk Blondies
Vegan, Gluten-Free, Oil-Free
1 15-ounce can chickpeas, rinsed and drained very well
1/2 cup almond butter (or cashew butter or sunbutter)
1/2 cup coconut sugar
1/4 cup maple syrup
1/2 cup canned pumpkin purée
2 teaspoons pure vanilla extract
1/2 cup almond flour or almond meal
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Pinch of cloves
1/4 teaspoon fine sea salt
1 cup dark chocolate chunks or vegan chocolate chips
Preheat the oven to 350°F and arrange a rack in the center of the oven.
Line an 8x8 square baking pan with parchment paper and then spray with nonstick cooking spray to avoid sticking.
Place the chickpeas, nut butter, coconut sugar, maple syrup, pumpkin puree, and vanilla in a food processor. Blend until the mixture is completely smooth.
Transfer the mixture to a bowl and stir in the almond butter, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt with a wooden spoon.
Using a rubber spatula, fold int he chocolate chunks or chips.
Spread the batter evenly in the prepared pan and bake for 25 minutes, or until a toothpick comes out clean and the edges are a bit brown.
Cool completely on a wire rack, then cut into 16 squares. Store covered in the fridge for 3-5 days.