Chickpea Blondies
Gooey, fudge chickpea blondies are made with peanut butter and chocolate chips, and without any dairy, eggs or flour! These amazing treats are really healthy, but they definitely don’t taste like it.
Servings: 9 blondies
Calories: 119kcal
Ingredients
- 1 can chickpeas (14 oz / 400 g)
- ½ cup peanut butter
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
- ½ teaspoon Maldon flaky sea salt
- ½ cup chocolate chips
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda (UK: bicarbonate of soda)
Instructions
- Preheat your oven to 360 °F / 180 °C.
- Measure out all of the ingredients except the chocolate chips, and place them in a food processor. Process until you have a smooth batter, which typically only takes a few minutes.
- Mix in the chocolate chips, and place the batter in a square baking tin lined with parchment paper.
- Bake the blondies for about 23 minutes, or until they are slightly golden around the edges. The cake will still seem a little soft and undercooked.
- Remove the blondies from the oven, and leave them to rest for at least 20 minutes before slicing it. This allows them to finish cooking, resulting in fabulously gooey blondies.
Video
Notes
- Remove the blondies from the oven when they are slightly undercooked.
- Make the batter as smooth as possible by using a decent food processor. You don’t want any chunks of chickpeas in there!
- Add any add-ins, whether it’s chocolate chips, nuts or fruits after blending the batter.
- Line the baking tin with parchment paper so that you can easily remove the blondies.
- Leftover blondies can be stored in an airtight container in a refrigerator for up to 3 days, or be frozen for up to 6 months. You can serve the blondies cold, or reheat them if you prefer to enjoy them warm.
Nutrition
Calories: 119kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 238mg | Potassium: 120mg | Fiber: 1g | Sugar: 9g | Calcium: 26mg | Iron: 1mg