In a food processor, blitz the chickpeas with bananas and cashew butter into a smooth dough.

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.