Directions
Preheat oven to 375. Start by blending your chickpeas until smooth. Add in all other ingredients, blend. In a prepared square pan add your batter and spread out evenly into the corners. Bake for 20-25 mins. Do the toothpick test to make sure it comes out dry. Be sure not to overcook, they should be moist. Allow to cool before adding icing.
Cream cheese icing:
Put all ingredients in microwave safe bowl. Microwave to soften for 30 seconds. Mix together. Spread evenly over cooled blondies. Add chopped pecans if desired. Serve immediately or refrigerate
Ingredients
1 can chickpeas (drained/rinsed)
1 tbsp melted coconut oil
1 1/2 cup oat flour
1 cup pumpkin purée
1/2 cup unsweetened apple sauce
1/2 cup unsweetened almond milk
1/4 cup organic coconut sugar
1 big tbsp raw honey
1 tsp vanilla extract
1 tsp baking powder
1 tbsp pumpkin pie spice
1 tbsp cinnamon
Cream cheese icing:
1/4 cup light cream cheese
1/2 cup 0% vanilla Greek yogurt
1/4 cup coconut sugar
Pumpkin spice to taste