These fudgey vegan blondies are the perfect decadent Valentine's Day treat for your sweetie, family, friends, neighbors, teachers, co-workers, random passers-by---you name it! Plus, they'll never guess the secret (healthy) ingredient...
These babies are made with only the best, whole ingredients that will leave you feeling light, healthy, and full of love (Valentines Day...hello). My vegan Blondie Cakes are grain-free and filled with fiber, protein, and healthy fat. Believe it or not, I use chickpeas as the base! Trust me---once you mix everything together, your admirers won't have a clue!
Make 9 Cakes
2 c. cooked chickpeas
½ c. maple syrup
¼ c. peanut butter
¼ c. cocoa powder
2 tsp. vanilla extract
¼ tsp. baking powder
¼ tsp. salt
1 oz. vegan dark chocolate, chopped
Preheat the oven to 400ºF and line a muffin tray with cupcake liners.
In a food processor or high powered blender, puree the chickpeas, maple syrup, peanut butter, cocoa powder, vanilla, baking powder, and salt together until smooth. Transfer to a bowl and fold in the vegan dark chocolate chunks.
Spoon the batter into each cupcake liner. (Keep in mind that the cakes will maintain their shape while baking, so fill to the top!) Place the muffin tin on a rack in the top third of the oven. Bake for about 15 minutes, or until a toothpick placed into the center of a cake comes out clean. Let cool in the pan, then enjoy!