Chickpea Blondies

By Samah Dada

The perfect treat for Valentine’s Day! These chickpea blondies are also plant-based (of course), gluten-free, and have no refined sugar. It’s also the easiest thing to make. All you do is pour all of your ingredients into a food processor and process it up. But of course, don’t tell your friends it’s that easy!

YIELDS: 9 large squares

COOK TIME: 50 min

PREP TIME: 15 min

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INGREDIENTS

  • 1 can chickpeas drained and rinsed well
  • 1/3 cup creamy almond butter best at room temperature
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 tsp vanilla extract
  • 5 TBSP blanched almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips you can also used chopped up pieces of your favorite chocolate bar!


RECIPE

  1. Preheat oven to 350 degrees, and grease an 8×8 pan with coconut oil.
  2. Drain can of chickpeas, and rinse them well under cold water for 1 minute.
  3. Add rinsed chickpeas, almond butter, maple syrup, coconut sugar, vanilla extract, almond flour, baking soda, baking powder, and salt into a food processor and process until batter is completely smooth. Essentially, add all ingredients into the processor except for the chocolate chips!
  4. Unplug your processor and pour in chocolate chips, gently folding them into the batter.
  5. Transfer batter to the greased 8×8 baking pan and spread evenly.
  6. Press additional chocolate chips on top of batter.
  7. Bake for 25-30 minutes, until knife inserted comes out clean and edges are golden brown. Be careful not to over-bake as this will dry the blondies out. The batter should look slightly under-baked, but will firm up after cooling.
  8. Cool for at least 25 minutes before slicing and serving!