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: For nutritional information on all the ingredients in FLOURLESS CHOCOLATE CHIP CHICKPEA BLONDIES WITH SEA SALT just click on each ingredient name. Then adjust the serving size for any FLOURLESS CHOCOLATE CHIP CHICKPEA BLONDIES WITH SEA SALT ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.