In a food processor, blitz the chickpeas with bananas and cashew butter into a smooth dough.
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Then, mix the chickpea dough with baking powder, vanilla, and dark chocolate chunks.
Add chopped raspberries, saving some for garnishing, and mix until well incorporated.
Transfer the dough into a 20 cm (8 inches) square baking tin, level it with a spatula, and garnish with chocolate chunks and halved raspberries.
Bake the blondie slab for 30 minutes at 200°C (390°F), slice it into squares, and transfer them onto a wire rack to cool down completely.
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