VEGAN CHICKPEA BLONDIE

By Carine 

theconsciousplantkitchen.com

VEGAN

4.80 - 244 votes

INGREDIENTS

▢ 1 1/2 cup Canned Chickpeas  ▢ 1/3 cup Peanut Butter  ▢ 1/2 cup Maple Syrup ▢ 1/2 tablespoon Vanilla ▢ 1/4 teaspoon Baking Powder ▢ 1/4 teaspoon Baking Soda ▢ 1/2 teaspoon Sea Salt ▢ 1/3 cup Almond Flour ▢ 1/3 cup Vegan Dark Chocolate Chips

Drain the Chickpeas

Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY important or the blondies will be fragile and too moist.

1

Combine Dough Ingredients

Place the chickpeas in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder and salt.

2

Blend Chickpeas

Blend on high speed for 1 minute or until smooth and no big lumps are left. Add in almond flour and process again on high speed for 15-30 seconds to blend evenly.

3

Add Chocolate Chips

Remove the food processor blade, stir in chocolate chips. I recommend keeping 3 tablespoons on the side and sprinkle later on top of the blondie.

4

Spread in pan

Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.

5

Bake

Bake 20 - 30 minutes or until golden and crusty on top in an oven preheated to 180°C (350°F).  If your pan is wider, it will cook way faster. If your pan is smaller, the blondies are thicker and it may take more than 30 minutes to set.

6

Cool down

Cool 10 minutes in the pan to firm up the blondies. Don't skip this or they will break. Then gently lose the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer onto a cooling rack.

7

Prep Time: 10 minutes Cooking Time: 25 minutes Makes: 12  Bars Calories: 125 kcal per Bar

VEGAN CHICKPEA BLONDIE

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