Gooey Grain Free Pumpkin Spice Blondies!

Gooey Grain Free Pumpkin Spice Blondies!
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    [ID] => 10397
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    [post_date] => 2018-10-17 17:13:14
    [post_date_gmt] => 2018-10-17 23:13:14
    [post_content] => 
    [post_title] => Gooey Grain Free Pumpkin Spice Blondies!
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    [post_modified] => 2018-10-18 14:58:16
    [post_modified_gmt] => 2018-10-18 20:58:16
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    [guid] => http://llbalanced.com/?post_type=recipe&p=10397
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10.17
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TOTAL TIME :55minutes10minutes1hour
8blondies
INGREDIENTS
  • 1/2 cup canned pumpkin puree
  • 1 15 ounces can unsalted chickpeas/garbanzo beans, drained and thoroughly rinsed
  • 1/4 cup unsalted cashew butter
  • 3/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon apple cider vinegar or lemon juice (activates the baking soda)
  • 3/4 cup semi-sweet or dark chocolate chips
DIRECTIONS
  1. Preheat oven to 350 and line a standard 9 x 5.5 x 3 loaf tin with non-stick parchment paper.
  2. Combine all ingredients EXCEPT chocolate chips in a food processor or high-powered blender, in the order listed. Blend until completely smooth and creamy (will take longer to get creamy in the food processor, but blender will require a tamper and some elbow grease!). Unplug whatever equipment you’re using and remove blade, if using FP. And chocolate chips and stir to distribute evenly throughout.
  3. Pour batter into your lined loaf tin and spread in an even layer. Bake for 55 minutes, then place a kitchen towel down on one of the shelves of your fridge, and put loaf pan on top. Refrigerate at least 1 hour before removing from the loaf tin/paper and slicing. Ideally 2 hours!
  4. Bars will keep in the refrigerator up to 5 days.
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