Almond Croissant Protein Blondies
Serves 16
15 mins prep
25 mins cook
40 mins total
Made with protein packed chickpeas, these almond croissant protein blondies make for a sweet and tasty breakfast or healthier snack. They are easy to whip up in the blender or a food processor, and use a staple (yet often missed) ingredient to make them truly taste like your favorite almond croissant!
Almond Paste Topping
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Preheat the oven to 350 degrees. Line a 9x9 or 8x8 pan with parchment paper or spray with non-stick spray.
Make the topping by mixing all the ingredients together with a fork or your hands until a paste-like crumble forms. Set this aside for later. Reserve the egg white to make our baked oatmeal!
Use a food processor or blender to blend the 2 15oz cans chickpeas, drained, 2/3 cup pure maple syrup, 4 teaspoons vanilla extract, and 1 tsp almond extract into a paste. Then transfer to a bowl and mix with 1 tsp salt, 1 cup almond butter, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, ½ cup hemp hearts, and zest from 1 orange until a thick batter forms.
Pour the batter into the prepared pan and spread to the edges into an even layer. Top with the almond paste topping and lightly swirl it into the top of the batter just to get it sort of mixed into the batter top.
Top with 1/3 cup sliced almonds and bake for 20-25 minutes or until it's golden brown and a tooth pick inserted comes out clean. If the topping starts to get too brown, you can set a piece of foil on top for the last 5-10 minutes of baking.
Let them cool for 15 minutes before slicing. Top with course sea salt just before serving.
