Soft and dense chickpea blondies embedded with gooey chunks of chocolate chips.
Preheat the oven to 350 degrees. Line a loaf tin with parchment paper.
To a food processor, add rinsed and drained chickpeas, almond butter, tahini, maple syrup, and vanilla extract. Pulse until creamy.
Transfer mixture to a large mixing bowl. Add almond flour, coconut sugar, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chocolate chunks. Spread dough in an even layer into the prepared loaf tin.
Bake blondies for 20-22 minutes until top is light golden brown, puffed up, and slightly firm to touch. Important! Let cool for 10 minutes before slicing into 6 even portions.