Do you like blondies? If you don’t, you should. They’re a little chewy, sweet but not overly sweet, buttery (but this recipe is actually butter-less), rich in peanut butter flavour, and simply delicious. Come on, they contain chocolate! I’ve made blondies before, and you can see the recipe here – but I think these blow them out of the water. This recipe is probably 10x healthier and much easier to make. If you like one-step recipes, this is the one for you!
As always, gather your ingredients first! You’ll need salt and some leavening agents (baking soda and baking powder), liquid sweetener, nut butter, an egg, chickpeas, vanilla extract, and chocolate chips. Notice how there’s no flour here, nor is there refined sugar, butter, or even coconut oil. Even better? Even the EGG is optional. These blondies work just as well, and in fact are more fudgy and soft, without the egg. Moving on!
I used organic local cinnamon-honey, but you can also use maple syrup or agave nectar. Next time, I’m trying this with maple syrup! Pop everything into the food processor in any order you’d like. Then, watch the magic happen!
Voila – chickpea blondie batter!
Sprinkle in some chocolate chips. You could use white chocolate chips, nuts, raisins, coconut – anything you like in blondies. I saved some chocolate chips for topping.
Pour the thick and creamy batter into a prepared baking dish, This is an 8×8 square baking pan. I find that spreading it out with a spatula works best!
Sprinkle with the reserved chocolate chips – just for presentation. 🙂
Before –> AFTER! Yum. This was baked for about 25 minutes (recipe below, don’t worry!).
Doesn’t this look yummy?
Let the blondies cool for about half an hour, or until cool-ish (we couldn’t wait and dove in while it was still warm) before cutting. We always put our baked goods by the window to let them cool faster.
Ready to slice! Check out the crusty corners! Do you like corner pieces, edge pieces, or middle pieces?
This made 16 medium-sized squares, but you could easily cut them into 9 or 36 squares. 🙂
Dig in! Quick, while the chocolate is still soft and a little melty. 😉
Oh my goodness. Just look at this! Could you believe this is flourless, and contains zero butter or refined sugar? Bonus – these blondies are gluten-free, dairy-free, and vegan if you omit the egg. Plus, it’s high in several minerals (details coming in a bit!), fibre, and protein. Impressive!
Here are some additional stats for these healthy treats:
- No flour, butter, or refined sugar
- High in iron
- High in magnesium
- High in vitamin B6
- Gluten free, dairy free, vegan
- Each 45g square (cut into 16 pieces) only 112 calories
- 2 grams of fibre in each square, only 3g sugar, and 5g protein
- If egg is not used, they are cholesterol-free!
After dinner, there were only 10 and a half pieces left! Uh oh.
Another day, I enjoyed this for dessert with some creamy vanilla Greek yogurt, fresh raspberries and chia seeds. Delicious! This was too delicious actually, because I went back for seconds… and thirds.
For a party the other weekend, I sliced the chickpea blondies into 36 little squares for bite-sized nibbles after dinner. These were insanely popular – and no one knew about the secret ingredient and how healthy these guys actually are. Win! 😉
YIELD: Makes 16
- 1 (15 oz.) can chickpeas/garbanzo beans, rinsed and drained
- 1/2 cup natural peanut butter, almond butter, or your favorite nut butter (we used peanut butter)
- 1/3 cup pure maple syrup, honey or agave nectar (we used cinnamon creamed honey)
- 2 teaspoons vanilla extract
- 1 egg (optional for peanut butter cake bar texture: omit if vegan)
- 1/2 teaspoon fine-grain sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 heaping cup semisweet chocolate chips
Preheat oven to 350 degrees F. Coat an 8 × 8-inch pan with nonstick cooking spray.
In a food processor, add all ingredients except chocolate chips. Process until batter is smooth. Fold in 1/3 cup chocolate chips, reserving a small handful for the top, and spread batter evenly in prepared pan with a buttered spatula. Sprinkle remaining chocolate chips on top to decorate.
Bake for 20-25 minutes, or until a toothpick comes out clean and edges are very light brown. may look underdone, but do not over bake as that will dry out the dessert.
Remove pan from oven and allow to sit for at least 30 minutes before removing and slicing. Let cool completely on a wire rack. Cut into 16 squares.
We made these for a party, which I’ll share the photos of soon, and they were so popular. Nobody knew about the chickpeas, but everyone loved the texture and awesome peanut butter flavour.
I really hope you give this recipe a try! Have a great night and I’ll see you in my next post 🙂