In a blender, combine chickpeas, eggs, coconut oil and honey. Blend until pureed.
Add almond butter, vanilla, salt and baking powder. Stir in chocolate chips.
Spread into a 8″x11″ or 9″x9″ pan, sprayed with nonstick coconut oil spray.
Bake for 30-35 minutes, or until the center is set, and springs back when touched gently.
Cool before serving.
If you want to make the vegan option for this recipe, instead of using an egg, mix 2 tbsp of flaxseed meal with 5 tbsp of water. Allow the mixture to gel for 10 to 15 minutes before adding to the batter.
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