1 (15-ounce) can garbanzo beans drained
1/3 cup unsweetened cashew butter
2/3 cup pure maple syrup
2 Tbsp coconut oil melted
1 tsp pure vanilla extract
1 tsp lemon juice or cider vinegar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cinnamon optional
3/4 cup vegan chocolate chips
Preheat the oven to 350 degrees Fahrenheit, and line an 8″ x 8″ baking pan or 9″ x 5″ loaf pan with parchment paper.
Add all of the ingredients for the bars to a blender except for the chocolate. Blend until completely smooth. Stir the chocolate chips/chunks into the batter
Transfer the batter to the prepared baking dish and smooth into an even layer. Bake on the center rack of the oven for 25 to 45 minutes depending on which size pan you used – for an 8″ x 8″ pan, bake 25 to 35 and for a 9″ x 5″ loaf pan, bake 35 to 45 minutes.
Sprinkle with coarse sea salt and allow blondies to cool at least 30 minutes before slicing and serving (if you slice before the blondies cool, they will fall apart)