Pumpkin spice blondies

Ingredients

Makes 12 squares

1 can of cannellini beans (400g), drained and rinsed
1/3 cup of pumpkin purée (90g)
1/2 cup of smooth 100% peanut or almond butter (140g)
4 tbsp of maple syrup
2 tsp of vanilla extract
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of ground ginger
1/4 tsp of ground all spice
1 tbsp of ground flax seeds
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of pink Himalayan salt
2 tbsp of dark dairy free chocolate chips
Pinch of flaky sea salt for topping

Instructions

1) Preheat the oven to 180°C. Except for the chocolate chips, blend all of the ingredients together until smooth in a food processor. Fold in 3/4 of the chocolate chips into the mixture (reserve 1/4 for topping).

2) Line a cake pan with parchment paper. Pour in the mixture and smooth it out. Sprinkle the remaining chocolate chips on top. Bake the blondies for 26 mins in the oven, then let cool and sprinkle with flaky sea salt.