Chickpea Chocolate Chip Blondies

Serves 16

Prep 35 mins

Cook 40 mins

1^1/2cups McKenzie's Australian Chick Peas 1 cup peanut butter 1 tsp McKenzie's Bi-Carb Soda 2 tsp vanilla extract 150 ml maple syrup 1/4 tsp McKenzie's Australian Natural Sea Salt Large Grinder 3/4 cup chocolate chips

Step 1

Soak the Chickpeas: in a bowl soak chickpeas in 6 cups of water for 6-8 hours or overnight. After soaking, rinse and drain, then place in a pot with plenty of fresh water. Bring to the boil, then lower heat and simmer gently for 35 minutes or until the chick peas are thoroughly cooked through. Drain.

Step 2

Pre-heat oven to 170°C fan forced and line a 20x20cm square tin with baking paper.

Step 3

Make the batter: To a blender or a food processor, add all the ingredients except for the chocolate chips. Blend until smooth ~ 2 minutes. Carefully remove blades from the blender and stir the chocolate chips into the chickpea batter, reserving a few to sprinkle on top. Pour batter into tin and cook for approximately 40-45 minutes.