Chickpeas in my blondies? Yes, you read that right. These Easy Flourless Chickpea Blondies are as wholesome as they are decadent. A perfect snack or dessert, they're packed with plant-based protein, b-vitamins, healthy fats – all wrapped up in the rich blondie flavor and texture you love. They're also incredibly easy to make.
Easy Flourless Chickpea Blondies Recipe
Recipe
Makes 12 small or 9 large blondies
Ingredients
15 oz (250 g) chickpeas, rinsed and drained
1/2 cup (125 g) nut butter (I prefer cashew or peanut butter)
1/3 cup (80 ml) maple syrup
1 tablespoon unsweetened dairy-free milk
2 1/2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt (or 1/8 teaspoon if your nut butter is salted)
3 oz (85 g) dark chocolate, roughly chopped, plus extra for topping
Optional topping: flakey sea salt
Method
Preheat the oven to 350 degrees F (180 degrees C) and set aside an 8-inch (20 cm) square baking dish with parchment paper.
Combine the rinsed and drained chickpeas, nut butter, maple syrup, and vanilla extract and blend in a food processor, high-speed blender, or bowl with an immersion blender. Blend until as smooth as possible.
Transfer the batter to a bowl and mix in the baking powder, baking soda, and sea salt. Then mix in the chopped chocolate.
Scoop the batter into the parchment-line baking dish. Sprinkle on some more chocolate chunks and bake in the oven for about 20-25 minutes, until puffed up and golden.
Remove from the oven and let sit to cool for 1 hour before cutting into squares. Optionally (but highly recommended), sprinkle on some flakey sea salt. Regular sea salt will also do.
Notes:
If your nut butter is very thick and not at all runny, then blend an additional 1-2 tablespoons of unsweetened dairy-free milk into the batter.
I recommend baking on convection (fan) mode. It makes the top slightly more golden and shiny, but this may depend on your oven.
They’re great both warm out of the oven or cold out of the fridge (try both)!
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