Ingredients:

• 1 cup chickpea flour
• 1/2 cup Vanilla Metabolic Drive Protein Powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (or any milk of your choice)
• 1/4 cup melted coconut oil
• 1/2 cup granulated stevia (or adjust according to your sweetness preference)
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• 1 tbsp water

Instructions:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it with a bit of coconut oil.
2. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the chickpea flour, Vanilla Metabolic Drive Protein Powder, baking powder, and salt.
3. Combine Wet Ingredients:
   • In another bowl, mix the unsweetened applesauce, almond milk, melted coconut oil, stevia, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
   • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Prepare Raspberry Swirl:
   • In a small saucepan, combine the raspberries and water. Cook over medium heat, mashing the berries as they cook. Simmer for about 5 minutes, or until you have a thick sauce. Strain the sauce through a fine-mesh sieve to remove the seeds, if desired.
6. Assemble:
   • Pour the blondie batter into the prepared pan, smoothing the top with a spatula. Drop spoonfuls of the raspberry sauce over the batter. Using a knife or a toothpick, gently swirl the sauce into the batter to create a marbled effect.
7. Bake:
   • Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
   • Allow the blondies to cool in the pan on a wire rack before cutting into squares.