Vegan and free-from moist, squidgy Blondies.
Put the coconut oil, vanilla, maple syrup and dates in a food processor (we used the small attachment as this works better for us) and puree until smooth. Remove and set aside in a medium sized bowl.
Puree the chickpeas and the apple (you can use the same processor)- with the milk. Process until completely smooth, then add to the date mix.
Add the almonds, baking powder, bicarbonate and salt. Mix until evenly combined. You should have a soft sticky dense dough.
Tip into a greased baking tin (preferably square), press to level out, then scatter the chocolate chips over the top. If you like it more chocolatey you can mix some through the batter first and then add extra on top.
Bake at Gas Mark 4 (350f / 180c) for 35-40 minutes on the middle shelf. The Blondie will be pulling away from the sides when cooked. Leave to cool in the tin (very difficult with the tempting smell but important)! Slice into squares!