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INGREDIENTS:
1 cup rolled oats
14 oz can chickpeas, drained & rinsed
10 Medjool dates, pitted
15 oz can (1 3/4 cups) pumpkin puree
1/4 cup coconut oil (melted)
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips or chunk
cooking spray
INSTRUCTIONS:
Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with unbleached parchment paper and spray with cooking spray.
Add oats to a powerful blender or food processor and process until finely ground.
Add remaining ingredients, except chocolate chips, and process until smooth. Add chocolate chips and stir to mix.
Pour batter into baking dish, level with spatula and bake for 25 minutes. Remove from the oven and let blondies cool for 10 minutes. Transfer to a cooling rack and let cool completely before slicing. Drizzle with chocolate drizzle if you wish. Cut into 16 squares.
Storage Instructions: Refrigerate in an airtight container for up to 7 days or freeze for up to 3 months.
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