NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

0.25 cup Mashed sweet potato

1.25 scoop Vanilla protein powder

1 tbsp Melted coconut oil

1 tbsp Coconut sugar

2 tbsp Banana skyr

1 tbsp Unsweetened almond milk

1 tsp Vanilla extract

0.5 tsp Ground cinnamon

1 tsp Stevia

1 tbsp Cacao nibs

0.13 tsp Sea salt

0.25 tsp Baking powder

PREPARATION

• 1

  Preheat your oven to 350°F and line a small baking dish with parchment paper.

• 2

  Rinse and drain the chickpeas thoroughly, then pat them completely dry with a paper towel to ensure the best texture.

• 3

  Place the chickpeas, mashed sweet potato, melted coconut oil, banana skyr, almond milk, and vanilla extract into a food processor.

• 4

  Blend until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.

• 5

  Add the vanilla protein powder, coconut sugar, ground cinnamon, stevia, sea salt, and baking powder to the processor.

• 6

  Pulse a few times until the dry ingredients are just incorporated, being careful not to over-process the protein powder.

• 7

  Stir in the cacao nibs by hand using a spatula.

• 8

  Spread the batter evenly into the prepared baking dish, smoothing the top with the back of a spoon.

• 9

  Bake for 20-25 minutes until the edges are golden brown and a toothpick inserted into the center comes out mostly clean.

• 10

  Allow the blondies to cool completely in the pan before slicing into squares to allow the structure to set.