FLOURLESS CHOCOLATE CHIP CHICKPEA BLONDIES WITH SEA SALT

1		Nonstick cooking spray
15  ounces		chickpeas/garbanzo beans, rinsed and drained
1/2  cup		Bell Plantation PB2 Chocolate Peanut Butter - Powdered
1/3  cup		pure maple syrup, honey or agave nectar
2  teaspoons		vanilla extract
1/2  teaspoon		kosher salt
1/4  teaspoon		baking powder
1/4  teaspoon		baking soda
1/3  cup		and 2 Tbsp. semisweet chocolate chips
1/4  cup		Water

Tip: Click on the ingredient links to learn the nutritional information for all the FLOURLESS CHOCOLATE CHIP CHICKPEA BLONDIES WITH SEA SALT ingredients. The serving size for any ingredient in FLOURLESS CHOCOLATE CHIP CHICKPEA BLONDIES WITH SEA SALT may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees F. Coat an 8 by 8-inch pan with nonstick cooking spray.

In a food processor, add all ingredients except chocolate chips. Process until batter is smooth. Fold in 1/3 cup chocolate chips and spread batter evenly in prepared pan with a buttered spatula. Sprinkle 2 tablespoons chocolate chips over top.

Bake for 20-25 minutes, or until a toothpick comes out clean and edges are very light brown.

Let cool completely on a wire rack. Sprinkle with sea salt and cut into 16 squares.