400 g (14 oz) tin chickpeas, drained and rinsed 

1⁄2 cup smooth peanut butter 

1⁄4 cup maple syrup 

1⁄2 teaspoon baking powder 

1⁄4 cup chocolate chips (optional)

Preheat the oven to 180C and line a loaf (bar) tin with baking paper. 

Add all the ingredients, except the chocolate chips, to a food processor and blend until smooth. 

Stir in half the chocolate chips, transfer the mixture into the loaf tin and sprinkle with the remaining chips. 

Bake for 20–25 minutes or until golden. 

Let the blondies cool for 10 minutes then transfer to a wire rack for another 10 minutes to cool completely. Cut the blondies into squares to serve.