Flour-less Apple Pie Chia Blondies

This is what happens when I clean my apartment and find canned chickpeas in my cabinet and apples in my fridge that are begging to be used. I had a flash back to when I made my Flour-Less Peanut Butter Chocolate Chip Blondies and instantly began drooling. Then, on this one rainy night, came the genius idea to make a combination of a pie and blondie. Yes, I know, why didn't you think of that?

Apple Pie Chia Blondies

Servings: ~12 small or 8 large blondies

Blondie batter from Flour-less Peanut Butter Chocolate Chip Blondies with a few changes:
*NO chocolate chips
*I also used 1/4 cup of almond butter & 1/4 cup of coconut oil in place of the 1/2 cup of peanut butter

Apple pie filling:
3 cups of chopped apple
2 heaping Tbsp of coconut oil
1/2 tsp of pure vanilla extract
1/2 tsp of cinnamon
big pinch of nutmeg
1/8 tsp of salt
2 Tbsp of chia seeds

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Preheat the oven to 350 degrees. Parchment or grease a small brownie/cake pan.

Heat the coconut oil over medium heat in a small pot over the stove. Place the apple pie filling ingredients (minus the chia seeds) into the pot and give a good stir. Let sit over the heat to soften and caramelize for about 15-20 minutes. Keep an eye and stir occasionally. Meanwhile, begin to prepare your blondie batter.

Once the apples have softened, remove from the heat and stir in the chia seeds. 

Place half of the dough into the bottom of the brownie pan and spread evenly. Layer on the apple pie mixture. Then, top with the remaining batter and sprinkle with cinnamon & sugar.

Place in the oven for 25-30 minutes until top begins to form crust and become golden brown. They will be soft to touch and may seem undercooked at this point but will harden a bit once they cool! We want goo-ey centers!

Let cool in the pan for 5-10 minutes then serve warm or let cool completely before cutting. 

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