Yep, you read it right. Chickpea and Raspberry blondies. Who’d have thought this high protein legume would be right at the heart of this deliciously good recipe? Perfect for curbing that sweet tooth or as a post-workout refuel, these blondies are sure to see you through any snacking occasion. You’ve got foodie and fitness lover Nicola McPeak to thank for these sweet treats. Give them a go and be sure to let us know how you get on over on Instagram: @grenadeofficial.
|1 tin||chickpeas, rinsed and drained|
|50g||pure maple syrup|
|2 teaspoons||vanilla extract|
|¼ teaspoon||baking powder|
|¼ teaspoon||bicarbonate of soda|
|50g||dark chocolate chips|
|1||Carb Killa® bar, Dark Chocolate Raspberry|
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Start by blitzing up all of the ingredients, except for the chocolate chips and Carb Killa® bar, in a blender
Once mixed into a smooth batter, fold in the chocolate chips
Next, pour the mixture into a lined baking tin and bake at 175°C for 15 minutes
While your mixture is baking, cut the Carb Killa® bar into small chunks
After 15 minutes, take the mixture out of the oven and add in the Carb Killa® bar chunks
Once the chunks are added, bake the mixture for a further 5 minutes
Allow your bake to cool before cutting into several blondie-sized squares and enjoy!