PEANUT BUTTER AND CHICKPEA BLONDIES

Who knew chickpeas could be so versatile? Being high in fibre and protein, they give these blondies a great texture, and the recipe is relatively low in sugar compared with shop-bought versions. I’m not quite sure which tastes better, the raw batter or the cooked blondies, but licking the spoon is definitely one of the best bits of making these. INGREDIENTS 1 tbsp coconut oil, plus extra to grease • 400g tin of chickpeas, drained and rinsed • 125g smooth peanut butter • 4 tbsp milk or water • 2 tsp vanilla extract • 90ml maple syrup or honey • ½ tsp salt • ½ tsp baking powder • ¼ tsp bicarbonate of soda • 60g dark chocolate,

chopped • 1 tsp cocoa powder

METHOD

1. Preheat the oven to 200°C and grease a shallow 15cm baking tin.

2. Place the chickpeas in a blender and add the peanut butter, milk or water, vanilla extract, maple syrup or honey, salt, baking powder and bicarbonate of soda. Blitz until smooth. Stir in the chocolate, then tip into the baking tin.

3. Melt the coconut oil in a small bowl and set over a pan of simmering water. Stir in the cocoa powder to make a chocolate sauce, then drizzle half of it over the batter and swirl it through the mixture with a knife.

4. Bake for 16-18 mins. Set aside to cool in the tin for 15 mins, then turn on to a wire rack to cool completely. When ready to serve, cut into squares and drizzle over some more peanut butter and the remaining chocolate sauce. You can store them in an airtight container for up to a week.

(If they last that long...)