Soft and dense chickpea blondies embedded with gooey chunks of chocolate chips. You’d never guess this high protein treat would contain chickpeas…it’s that good.
You’d probably never guess by the looks and taste of these blondies that they had a can of chickpeas in them. Trust me, even being the one who made them I was surprised with the lack of beany taste.
The chickpeas add a perfectly dense and soft texture and high protein component to these blondies. I mean who wouldn’t want a dessert that is also somewhat healthy for you? But who are we kidding, any dessert can be eaten in moderation.
These chickpea blondies contain simple ingredients, and are extremely simple and quick to make.
These blondies contain: canned chickpeas, almond butter, tahini, maple syrup, vanilla extract, almond flour, coconut sugar, baking powder and soda, salt, and of course dark chocolate chunks.
These were started off by combining rinsed and drained chickpeas, almond butter, tahini, maple syrup, and vanilla extract in a high-speed blender. Ingredients were blended until a smooth and thick paste formed. Batter was then transferred to a large mixing bowl.
To the mixing bowl, the almond flour, coconut sugar, baking powder and soda, and salt were mixed in until a cookie dough formed. Chocolate chunks were then folded into the dough.
Cookie dough was then transferred to a lined loaf tin and spread in an even layer. Blondies were baked for 20-22 minutes until top was firm to touch and light golden brown.
Important: Blondies must be cooled for at least 10 minutes before cutting into 6 even squares.
If you don’t have all ingredients on hand here are some simple substitutions:
Almond butter -> other nut butter, such as peanut, cashew, or sunbutter.
Tahini -> other nut butter as mentioned above.
Maple syrup -> other liquid sweetener, such as honey, agave, or brown rice syrup.
Chocolate chunks -> other add-ins, such as chopped pecans, walnuts, and/or pumpkin seeds.
These Chocolate Chip Chickpea Blondies are…
- Soft, gooey, dense, and moist
- Quick, easy, and simple
- Vegan and gluten-free
- Oh so delicious
Soft and dense chickpea blondies embedded with gooey chunks of chocolate chips.
- One 15 oz. can chickpeas, rinsed and drained
- 2 tbsp almond butter
- 1 tbsp drippy tahini
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ cup almond flour
- ¼ cup coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chunks
Preheat the oven to 350 degrees. Line a loaf tin with parchment paper.
To a food processor, add rinsed and drained chickpeas, almond butter, tahini, maple syrup, and vanilla extract. Pulse until creamy.
Transfer mixture to a large mixing bowl. Add almond flour, coconut sugar, baking powder and soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chocolate chunks. Spread dough in an even layer into the prepared loaf tin.
Bake blondies for 20-22 minutes until top is light golden brown, puffed up, and slightly firm to touch. Important! Let cool for 10 minutes before slicing into 6 even portions.