Vegan Chai Chickpea Blondies

Vegan Chai Chickpea Blondies

Wet:

1 15oz can chickpeas, not rinsed

90g (~6) dates

3 tbsp milk

1 tsp vanilla

Dry:

2 cups (200g) rolled oats, blended

1/4 cup (30g) coconut sugar

1 tbsp cinnamon

2 tsp allspice

1/2 tsp nutmeg

1/2 tsp cloves

1/4 tsp cardamom

1/2 tsp baking soda

1/2 tsp sea salt

Maple Coconut Cashew Cream:

1/2 cup (65g) cashews

1/2 cup (35g) shredded coconut

3 tbsp maple syrup

2 tbsp milk

1/2 tsp vanilla extract

1/4 tsp nutmeg

Instructions:

Pre-heat the oven to 350F

Blend the chickpeas, milk and vanilla until smooth

Scrape down the sides and add in the dates, blending for about 10 seconds (you'll still have date chunks, that's okay!)

In a bowl, thoroughly combine all the dry ingredients

Mix the wet ingredients into the dry just until combined

Add to a lined or greased 9x9 baking tin and spread the batter out so it reaches all corners evenly

Sprinkle a little extra cinnamon cinnamon over the top

Bake for 22-25 minutes

While baking, blend all of the frosting together until mostly smooth. There should be a bit of texture left from the coconut and cashews!

Once the blondies are completely cool, spread a layer of the frosting over top, slice and enjoy