Funfetti Tahini Chick Pea Blondies

These decadent, nostalgic funfetti blondies are secretly loaded with good-for-the-body ingredients. They'll make you feel like a kid again! Just don't tell anyone they're made with chick peas...

Ingredients

Coconut oil for preparing the baking pan
15 oz can of chick peas, drained and thoroughly washed
1 c blanched almond flour, packed
0.5 c creamy tahini
0.5 c maple syrup
2 tsp vanilla
0.5 tsp baking powder
0.25 tsp salt
0.5 c chocolate chips, plus more for sprinkling on top
2 tbsp rainbow sprinkles, plus more for sprinkling on top

Instructions

Preheat the oven to 350 and thoroughly oil an 8x8 baking pan. Note that this is a sticky batter, so oiling is critical! Conversely, you can line the bottom of the baking dish with parchment paper, which is fail-proof.
Measure all ingredients except the chocolate chips and sprinkles into a food processor. Process until you have a thick, creamy dough that's homogeneous throughout. No chick pea lumps please!
Remove the blade from the food processor and add the chocolate and sprinkles. Mix everything together with a spoon or spatula until the add-ins are evenly incorporated.
Spread the dough into the prepared baking dish with a spatula; it may need some persuasion. Try to create a layer of even thickness that goes all the way into the corners.
Sprinkle the top of the dough with an additional generous handful of chocolate chips and some sprinkles.
Bake at 350 degrees for about 30 minutes. Keep a close eye on it toward the end, since you don't want brown edges. They will feel soft, which is okay- this will yield a delightfully gooey blondie!
Cool completely if you want to be able to cut the blondies neatly.
Store the blondies in a sealed container in the fridge; they'll hold their shape better. You can either enjoy them cold, or reheat them for a few seconds in the microwave. They also freeze nicely, as long as you keep them tightly sealed.