I know it’s maybe not best practice to sneak nutrition into my kids, but a mom’s gotta do what a mom’s gotta do. These chickpea blondies are so good they warrant begging for seconds from the entirety of a preschool class. (I was a fool - I only made one pan. Cue disappointed preschoolers.)

I often play around with substitutions for whatever I have on hand. Tahini or sunflower butter in place of peanut butter. Black beans with cocoa powder in place of garbanzos. Almond or coconut or whole wheat flour in place of white. All have been devoured. None have been the wiser that a can of beans lay within.

Chickpea Blondies

Perfect for a protein-rich snack or dessert for kids and adults alike.

Yield: 16 bars
Prep time: 5 minutes
Cook time: 30 minutes

1 can of chickpeas, rinsed and drained well
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup white sugar
3/4 cup brown sugar
1/4 cup full fat plain yogurt
1/4 cup peanut butter
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/3 cup all-purpose flour
1/2 cup chocolate chips

Preheat oven to 350 degrees Fahrenheit.

In a good food processor or blender, add chickpeas, baking powder, baking soda, salt brown sugar, white sugar, yogurt, peanut butter, cinnamon and vanilla and blend until completely smooth (or as smooth as your device will allow), about 4 minutes. Sift in flour and stir to combine.

Pour batter into a parchment lined 8x8 baking pan. Sprinkle with chocolate chips. Bake for 30 minutes until set around the edges. The blondies will harden a bit as they cool. Store in the fridge.