Preparation time: 10 minutes
Cooking time: 20-25 minutes

INGREDIENTS

2 cups organic canned chickpeas: Rinsed, drained and with the skins removed.

⅓ cup creamy almond butter

1 flax egg (1 tbsp flax meal mixed with 3 tbsp of water and set aside to thicken)

½ cup maple syrup

2 tsp vanilla extract

1 tsp baking soda

1 cup rolled oats

2 tbsp almond meal

1 packet of Pana Organic’s Mylk Choc Chips

METHOD

-Preheat your oven to 180 degrees Celsius and line a brownie tin with baking paper. Set aside.

-Using a high-speed blender or food processor, add chickpeas, almond butter, maple syrup, vanilla extract, and baking soda and blend until smooth. Next add the flax egg, almond meal and rolled oats and pulse to combine. At this point, you can give your batter a taste to check that sweetness is to your liking.

-Stir in ¾ of the Pana Organic Mylk Choc Chips and transfer the batter to the brownie tin. Use the back of a spatula to evenly flatten out the batter, and smooth the top of your blondies. Sprinkle the remaining choc chips on top.

-Bake for roughly 20 minutes, or until edges are golden brown and use a toothpick to test whether the inside is cooked through. Bake for an additional 5-10 minutes as needed.

-Let cool before cutting, dig in and enjoy!