Ingredients:
2 bags @lilbuffprotein vegan unchunky chip
2 bags @lilbuffprotein vegan unpudgy fudge
1 can low sodium drained, rinsed chickpeas
1 tsp. Vanilla extract
1/4 cup sticky sweetener of your choice
1/2 cup unsweetened almond milk
1/2 cup almond butter
Directions:
In a food processor blend chickpeas, 1/4 cup almond butter and sticky sweetener until combined.
Add 2 bags of unchunky chip and 1/4 cup almond milk until smooth.
I’m a separate bowl mix 2 bags of unpudgy fudge with 1/4 almond butter & 1/4 cup almond milk until smooth.
Layer 9×9” pan with parchment paper and spray with coconut oil.
Layer fudge batter first then Blondies batter on top.
Bake at 350 degrees Fahrenheit for 20-25. Min.
Cool, slice & enjoy!
Recipe makes 9 big servings or 12 small brookies!