Prepare the flax ‘egg’ by combining the flax seeds and water in a bowl and popping it in the fridge for around 15 minutes.
Put the coconut oil into a ramekin and heat in the oven for 5 minutes, until melted.
Peel and core the apple and chop it into small pieces. In a saucepan, cook on a medium heat with the maple syrup, water and spices. Simmer until you have something resembling apple puree, stirring occasionally to ensure the maple syrup isn’t burning and most of the water has evaporated. Set aside to cool.
While the apple is cooking you can start to make the blonde mix. Drain and rinse the chickpeas and put these, together with the dates and the flax egg, into a mixing bowl. Use an electronic hand blender or processor to combine.
If you need to, use a little of the melted oil to grease a brownie tin and add the rest to the blondie mix.
Stir in the remaining ingredients, except the chia seeds. If the mixture looks too dry you can add a tbsp of non-dairy milk (this will depend on the amount of moisture in your apple puree).
Pour the mixture into a brownie tin and spread evenly with a spatula. Sprinkle the chia seeds across the top and bake in the oven for 25 minutes.
Once cooled, remove from the tin to a cooling rack. Slice into squares and store in the fridge: they will firm up and keep for longer.
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