So we made 2 batches of these back to back. The first recipe pretty much came out as vegan smores cookie dough crack. I don’t know when the last time I had cookie dough was but damn! I could not stay away from this stuff. The first round was supposed to be vegan blondies but I used a 4X8 pan (as shown in the video) which made the stuff too thick to bake into solid bars. The second time we made this I did go a little lighter all of the ingredients. If you don’t give a fuck about calories then go heavy handed. Or if these are for a party or a gift then go heavy handed. Heavy handed recipe and second recipe are both below. I knew I needed an 8×8 pan the first go round but I couldn’t find one in the kitchen. Mark liked the second round, the bars, better than the dough. I’d recommend making both and eating them both ways. Either recipe will yield dough or bars depending on if you use an 4×8 (dough) or an 8×8 (bars). 8×8 made 8 bars. This could be gluten free if you don’t use graham crackers or buy GF graham crackers.
1 can chickpeas rinsed, 1/2 cup almond butter (or any nut), 4 TB agave, 4 TB brown sugar, 1/4 ts baking soda, 1/4 baking powder, 3/4 cup chocolate chips, 12 vegan marshmallows cut up, 2 sheets of vegan graham crackers chopped up
- Put chickpeas, almond butter, agave, brown sugar, both powders in a food processor and blend til smooth. Hand mix in most of the chocolate chips.
- Pour your blondie batter into your oil sprayed tin and top with marshmallows, graham crackers and the remaining chocolate chips.
- Bake for 25 minutes (or so) at 350 degrees. Let completely cool before cutting up. ENJOY
Ever So Slightly Reduced Calorie:
1 can chickpeas rinsed, 1/3 cup almond butter (or any nut), 3 TB agave, 3 TB brown sugar, 1/4 ts baking soda, 1/4 baking powder, 1/2 cup chocolate chips, 7 vegan marshmallows cut up, 2 sheets of vegan graham crackers chopped up (same prep & cooking as above)
For more details on this recipe watch my video below. This was inspired by JoyFoodSunshine recipe.