![\"blondies-stacked\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/05\/blondies-stacked.jpg\")
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9 squares<\/strong><\/p>\n preheat the oven to 350\u00ba F<\/strong><\/p>\n Prepare a “flax egg” by combining 1 tablespoon flaxseed with 2 tablespoons of water and setting aside for 5 minutes until it thickens into a gel. Meanwhile, drain and thoroughly rinse the can of chickpeas. <\/p>\n In a food processor, combine all the ingredients except for the chocolate: chickpeas, peanut butter, dates, maple syrup, vanilla, baking powder, salt, and the flax egg. Let it run for several minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and no chunks of dates or chickpeas remain. This batter will be fairly thick and it may take a few minutes of fighting with your food processor to make it happen.<\/p>\n Remove the blade fro the food processor and stir in the chocolate of your choice. A handful or two of vegan chocolate chips work amazingly well, but you want less sugar you can also use cacao nibs. I threw in a handful of each and the combo worked great. <\/p>\n Grease an 8×8 inch baking dish with coconut oil and transfer the batter into the dish. You could also use a square brownie pan that can be seen in the back of the photos, if you’re cool enough to have one of those. Pop in a 350\u00ba F oven for about 20-25 minutes, just until the edges start browning. Remove and allow to cool (which will help these bars firm up) before cutting into squares and serving. <\/p>\n I think these bars (which are something of a cross between blondies and cookie dough bars) are my new favorite dessert. The perfect soft texture, sweet & chocolatey, and just… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":7990,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[19,21,22],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7988"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=7988"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7988\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/7990"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=7988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=7988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=7988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients:<\/h4>\n
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Step One<\/h4>\n
Step Two<\/h4>\n
Step Three<\/h4>\n
Step Four<\/h4>\n
![\"blondies-cooling\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/05\/blondies-cooling.jpg\")
<\/p>\n![\"blondies-parchment\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/05\/blondies-parchment.jpg\")
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