Nonstick cooking spray
1 (15 oz.) can chickpeas/garbanzo beans, rinsed and drained
1/2 cup natural peanut butter, almond butter, or your favorite nut butter
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 + 2 Tbsp. semisweet chocolate chips
Sea salt, for sprinkling
Preheat oven to 350 degrees F. Coat an 8 × 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.
Credits to (Entire recipe) from http://www.thecomfortofcooking.com/2014/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt.html