December 26th, 2024
Recipes
Chickpea Blondies
Valentina P
- Difficulty
•
- Time 40"
Thick, fluffy, and soft chickpea blondies made with chickpeas, nut butter, coconut flour, and chocolate. Not too sweet and every bite has a delicious texture somewhere between a cake and a chewy blondie. Just blend, pour, and bake.
How To MakeDiet Type: Classic
Shopping List
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 cup chocolate chips or chunks
- 1/4 cup smooth nut or seed butter (peanut, almond, sunflower, etc)
- 1/4 cup unsweetened applesauce (Note 2)
- 1/4 cup maple syrup or honey
- 1/4 cup coconut flour (Note 3)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F. Line 1 (5 in. x 7 in.) oven-safe pan(s) with parchment paper and grease any exposed edges. An (8 in. x 8 in.) pan may also be used, but will yield slightly less tall blondies.
- Step 2: Add all ingredients, except the egg(s) and chocolate chips, to a food processor. Blend until a smooth batter is formed. Pulse in the egg until just combined. Remove the inner blade and stir in the chocolate chips.
- Step 3: Transfer the thick batter to the prepared pan. Spread out the batter with a spatula until it is flat. Sprinkle any remaining chocolate chips on top. Bake the blondies for 30 to 35 minutes, or until s toothpick comes out clean and edges are golden brown. The batter will feel slightly soft when pressed.
- Serve: Cool the pan for at least 20 minutes on a wire rack. Refrigerate or cut into squares. These are best enjoyed slightly warmed. Enjoy.
Recipe Notes
Note 1: Recipe adapted from the lovely Bethany @lilsipper. Note 2: An equal amount of additional maple syrup or honey can be used in place of the applesauce if needed. Keep in mind it will make the blondies a bit more sweet. Note 3: Coconut flour can be substituted with an equal amount of protein powder. The results will be less fluffy, but still tasty.
Nutrition
Thick, fluffy, and soft chickpea blondies made with chickpeas, nut butter, coconut flour, and chocolate. Not too sweet and every bite has a delicious texture somewhere between a cake and a chewy blondie. Just blend, pour, and bake.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 cup vegan chocolate chips or chunks
- 1/2 cup smooth nut or seed butter (peanut, almond, sunflower, etc)
- 1/4 cup unsweetened applesauce (Note 2)
- 1/4 cup maple syrup
- 1/4 cup coconut flour (Note 3)
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F. Line 1 (5 in. x 7 in.) oven-safe pan(s) with parchment paper and grease any exposed edges. An (8 in. x 8 in.) pan may also be used, but will yield slightly less tall blondies.
- Step 2: Add all ingredients, except the chocolate chips, to a food processor. Blend until a smooth batter is formed. Remove the inner blade and stir in the chocolate chips.
- Step 3: Transfer the thick batter to the prepared pan. Spread out the batter with a spatula until it is flat. Sprinkle any remaining chocolate chips on top. Bake the blondies for 30 to 35 minutes, or until s toothpick comes out clean and edges are golden brown. The batter will feel slightly soft when pressed.
- Serve: Cool the pan for at least 20 minutes on a wire rack. Refrigerate or cut into squares. These are best enjoyed slightly warmed. Enjoy.
Recipe Notes
Note 1: Recipe adapted from the lovely Bethany @lilsipper. Note 2: An equal amount of additional maple syrup or honey can be used in place of the applesauce if needed. Keep in mind it will make the blondies a bit more sweet. Note 3: Coconut flour can be substituted with an equal amount of protein powder. The results will be less fluffy, but still tasty.
Nutrition
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Chickpea Blondies
PT40M 1 (15 ounce) can chickpeas, drained and rinsed 1/2 cup chocolate chips or chunks 1/4 cup smooth nut or seed butter (peanut, almond, sunflower, etc) 1/4 cup unsweetened applesauce (Note 2) 1/4 cup maple syrup or honey 1/4 cup coconut flour (Note 3) 1 large egg 1 teaspoon vanilla extract Gluten Free Vegan 10 Servings
Ingredients:
