Chickpea Blondies! One bowl, simple ingredients; the perfect recipe for a sweet, healthy snack.
You wouldn’t believe these fudgy, gooey blondies were made from chickpeas. Also made with peanut butter, they are high in fibre and protein, with chocolate chips making for the perfect sweet stack.
These flourless chickpea blondies are vegan, gluten-free, protein-packed and are full of all-natural sugars and healthy fats. All while still tasting just as good as any other dessert.
First, you need one can of chickpeas and a few other kitchen-cupboard ingredients: peanut butter, maple syrup, vanilla, baking powder, bicarbonate soda, and a drop of milk. Then, simply mix them all together in one blender or bowl until you have a smooth batter. Honestly, I can’t decide what’s better: the batter or the blondies themselves. Either way, I can’t help but lick the spoon while making these. I also add chocolate chips to make this snack even more delicious (plus being the chocoholic I am, I can’t help it).
They take approximately 45 minutes to make, but its super simple to prepare. I’d suggest waiting for the bake to completely cool before adding on your drizzle.
The drizzle is also a healthy alternative: you just need cocoa powder, maple syrup, and water.
In terms of substitutions, honey will work instead of maple syrup and you can sub peanut butter for any nut butter of choice. Overall, I hope you love these flourless chickpea blondies as much as I do. They are the perfect snack for any time of day.
Delicious chickpea blondies which make the perfect snack or dessert. They are vegan, gluten-free, full of natural sugars, and healthy fats!
- 400 g tin of chickpeas drained and rinsed
- 125 g natural, smooth peanut butter
- 4 tbsp milk of choice
- 2 tsp vanilla extract
- 90 ml maple syrup
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 50 g chocolate chips
- 2 tbsp cocoa powder
- 1 tbsp maple syrup
- 4-5 tbsp water depending on desired consistency
Preheat oven to 200°C/400°f/gas mark 6. Grease a shallow baking tin.
Place the chickpeas in a blender with the peanut butter, milk, vanilla, maple syrup, salt, baking powder and bicarbonate soda. Mix until smooth consistency.
Stir in the chocolate chips, then transfer the batter into the baking tin.
Bake for 20-25 minutes, until sides start to colour. Set aside for 15 minutes before turning onto a wire rack to cool.
In the meantime, make the chocolate sauce. Mix together the cocoa powder, maple syrup and add the water until it’s perfect for your chocolate drizzle.
Cut into 12 squares and add your chocolate drizzle, and some additional peanut butter, if desired.
Store in an airtight container in the fridge for up to a week. Enjoy!
- Feel free to substitute peanut butter for any nut butter of your choice!
Make sure to tag me on Instagram or comment down below if you make these chickpea blondies, I’d love to know what you think!