I don't know what possessed me to make these last night, but I cracked some kind of code. I've made blondies with these ingredients before, but I wanted something even more moist and warm and scoopable, so, this happened.
Neither of us were even hungry, but when I fed some to Gunner (he was already in bed) he got up and went to the kitchen and started eating it from the pan. So, here we are.
IN A BLENDER / FOOD PROCESSOR:
1 can of organic chickpeas, rinsed very well and patted dry
1/3 c SUPERFREE MACA BUTTER (the creaminess key)
1/3 c SUPERFREE ORGANIC VANILLA DATE SYRUP – retail bottles for at home use coming so so soon – make sure you're on our preorder newsletter list for when they drop!! if you're not near Ace where we have the first ever retail bottles (just restocked today!), for now, you can use maple or use 1/2 c coconut sugar. just understand that once the superfree date syrup is in this it's going to be a whole next dimension. something to truly look forward to.
1 t vanilla
1/2 t each baking powder and soda
pinch high mineral salt
blend on high until smooth.
ADD 1/3 c almond flour
pulse until incorporated.
pour into parchment-lined baking dish (mine is ~9x7, so it was about .75 inch thick).
melt down some high quality chocolate (love Spring & Mulberry as an option, though I made truffle chocolate for this – iykyk) with Dr Bronner's whole kernel coconut oil and pour overtop.
gently spread with a spoon over the top layer.
sprinkle on a little more flakey salt.
bake at 350F for 18 minutes.
allow to cool, but don't wait too long. It's insane warm. Soft melty nourishing joy. Some was leftover this morning (shockingly) and room temp is also divine, apparently. I'm sure it would keep in the fridge just fine but good luck with that :)