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PdfStart by preheating your oven to 350°F.
Drain + rinse the chickpeas.
Grab a food processor and toss in the chickpeas, your nut or seed butter of choice (I happened to use cashew butter because it’s what I had, but you can use whatever you prefer), maple syrup, baking powder, and baking soda. Blend everything together until you’ve got a nice, smooth batter.
Once your batter is ready, try not to eat the entire thing raw. (It is SO good!)
Fold in some vegan chocolate chips (about ⅓ cup).
Spread the batter evenly into an 8x8 pan. Make sure it's nonstick, or lined with parchment paper, or (if you don't mind) it's been sprayed with nonstick spray.
Bake for about 20-25 minutes, until a toothpick comes out clean and the edges start to turn a little golden.
Let the blondies cool in the pan.
Cut into squares and enjoy! You can store them covered in the fridge for up to 3-5 days.... but my whole pan was gone within a few days!