Heat oven to 200F. Line a baking sheet with parchment paper.

This recipe is great for a stand mixer because there's a lot of mixing going on. But you can do it the old-fashioned way with a handheld mixer too.

Drain the liquid from a 15 oz can of chickpeas into a mixing bowl. I refer to this as the bean brine. Mix on medium speed until frothy. Add the cream of tartar and corn starch and continue mixing on medium speed until that frothiness starts to turn white. Add the vanilla.

While the bean brine is mixing, place the sugar in a food processor and pulse until it becomes fine, about one minute.

While continuing to mix on medium high speed, add one tablespoon of the processed sugar at a time, allowing time for the the sugar to process into the mixture in between each. Once all the sugar is incorporated continue mixing on medium high speed until a glossy finish is achieved that forms stiff peaks, this may take up to 7 minutes or more.

Once you've achieved that glossy finish with high peaks, spoon the mixture into a pastry bag fitted with a #12 round tip. Then pipe a little bit underneath each corner of the parchment paper and press down on the paper to secure it to the pan.

Now pipe 2-3 inch mounds of meringue holding it close to the pan while piping to create a fuller base and then slowly bringing the bag up, ending it with a wisp. Place the meringue mounds about 2-3 inches apart because they will spread a bit while baking.

Make about 18-20 mounds, and you should have some of the meringue leftover. Place in the fridge in an airtight container.

Bake the meringue mounds in the heated oven for one hour. At that point, turn the oven off and leave the mounds in the oven until completely cool. The meringue mounds should be firm to the touch and they should lift easily off the pan.

Use black frosting (you can buy this at most stores) with a small, round tip to create two eyes and a mouth for your ghosts.

In a food processor combine margarine, chickpeas, ground flax seed, cornstarch, water, and vanilla. Pulse until the beans are completely smooth, up to a minute. Add the flour and give it one more pulse for a few seconds until the mixture is combined. Add the chocolate chips and use a spoon to distribute throughout the batter.

Spoon the batter into the prepared baking pan. Place in the heated oven and bake for 50-55 minutes, until a toothpick inserted in the middle comes out clean. Set aside to cool.

Use a round cookie cutter to cut circles from the finished (and cooled) vegan blondies. You should be able to get 18-20 circles from the finished blondies, depending on the size of the cookie cutters you're using.

Use the reserved meringue to create a layer of icing on top of each blondie bite (I added a teaspoon or two of cocoa powder to give the icing a little color). Then place a finished meringue ghost on the top of each blondie bite.