Hungry Haley

it's more than food

Dark Chocolate-Frosted Almond Butter Chickpea Blondies (Vegan, GF)

GF, Dessert, Vegan, Whole-GrainHaley Hansen2 Comments

I cannot wait until the day when my schedule and my blog posts do not revolve around school. 

Dark Chocolate-Frosted Almond Butter Chickpea Blondies (Vegan, GF)

Like, seriously though - do my professors understand the meaning of "break"? It's a time for rest, not a time for assigning extra work. It's a time for family, not for studying microbiology labs. It's a time for eating and laughing, not for cramming and stressing. Okay, the last two I can work on, but still. Am I right or am I right? 

No complaints, I'm telling myself. I chose the Nutrition major (though sometimes I feel it chose me). I really do enjoy most of - most of, not all - my classes. Learning excites me and ignites a curiosity not many other activities can. And, most importantly, higher education at the university level, especially one like Cal Poly, is a blessing, a privilege. That being said, and I've said it for two years now, it is no reason for professors to feel as though they can assign projects like sponges that soak up any potential plans for free-time and relaxation during this "break". 

Thus far (it's Tuesday now), I've spent some much-needed q u a l i t y time with Connie - a wonderful, passionate, inspirational human being - studied, baked pumpkin chocolate chip cookies (recipe here), tested a quiche recipe (coming soon), studied, baked some more, studied a lot more, and caught up with some other high-quality friends from years ago. Currently, I'm perched outside in my backyard, sipping some kombucha from a wine glass, ignoring the notebooks staring me down next to my computer during this hour-break from studying I'm allowing myself. I'm breathing deep and keeping my eyes on the prize. 

Or prizes, I should say, include: Thanksgiving on Thursday, an event for Dot Plaid on Friday, and two weeks from now, a month-long ACTUAL break from school. Wowza. My mind isn't sure whether it should rejoice over those plans or freak out over the small amount of time + large amount of work and studying to be done between now and then. Fellow students, you feel me? 

One more prize to keep my eye on: one year and four months from now, no. more. school. Halle-freakin'-lujah. 

For the blondies:
1 15-oz. can chickpeas, drained and rinsed (I recommend peeling the skins off, too)
1/2 cup creamy almond butter
1/3 cup maple syrup
1 tsp. vanilla extract
3 tbsp. coconut oil, plus extra for greasing
3 tbsp. oat flour
1 tsp. sea salt

For the chocolate frosting:
2/3 cup dark chocolate chips
1/2 cup creamy almond butter

  1. Preheat the oven to 350F and grease a 8x4 baking pan with coconut oil. 
  2. Toss the chickpeas, almond butter, and maple syrup in a blender and pulse until smooth. Add coconut oil, vanilla extract, oat flour, and sea salt and pulse again until smooth. Be sure to scrape down the sides of the blender. 
  3. Pour batter into prepared baking pan and use a spatula to spread (it will be thick). Bake for 20-22 minutes, or until golden brown on top and a toothpick comes out clean. 
  4. Remove from oven and cool completely. 
  5. Prepare the frosting by melting the chocolate chips either in the microwave or using a double-boiler. Stir in the almond butter and cool slightly. 
  6. Pour the frosting over the cooled blondies and refrigerate until the frosting is firm (about 2-3 hours). 
  7. Slice and serve. Enjoy!
Dark Chocolate-Frosted Almond Butter Chickpea Blondies (Vegan, GF)