Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Place the chickpeas, almond butter, sugar-free syrup, protein powder, vanilla extract, baking powder, baking soda, and salt into a high-speed food processor.

Process the mixture on high for 2 to 3 minutes, stopping occasionally to scrape down the sides, until the batter is completely smooth and no chickpea skins are visible.

Remove the processor blade and manually fold in 1/4 cup of the sugar-free chocolate chips using a spatula.

Transfer the batter into the prepared baking pan, smoothing the surface with an offset spatula.

Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.

Bake for 22 to 25 minutes. The edges should be lightly golden, but the center should still look slightly soft to ensure a fudgy texture.

Remove from the oven and allow the blondies to cool completely in the pan for at least 45 minutes. This step is critical for the structure to set in the absence of flour.

Lift the parchment paper to remove the blondies and slice into 12 even squares.