Dark-Chocolate-Frosted Almond Butter Chickpea Blondies

Preheat oven to 350ºF and grease a 8×4 baking pan with coconut oil.

Toss chickpeas, almond butter, and maple syrup in a blender and pulse until smooth. Add coconut oil, vanilla extract, oat flour, and sea salt and pulse again until smooth. Be sure to scrape down the sides of the blender.

Pour batter into prepared baking pan and use a spatula to spread (it will be thick). Bake for 20–22 minutes, or until golden brown on top and a toothpick comes out clean. Remove from oven and cool completely.

Prepare the frosting by melting chocolate chips either in the microwave or using a double-boiler. Stir in the almond butter and cool slightly.

Pour the frosting over the cooled blondies and refrigerate until the frosting is firm (about 2–3 hours). Slice and serve. Enjoy!