Description
A delicious and healthy Chickpea Blondie recipe that combines canned chickpeas, peanut butter, and dairy-free chocolate chips to create a moist, gluten-free, and vegan-friendly treat. These blondies have a perfect golden crust with a chewy, fudgy center, ideal for a guilt-free dessert or snack.
Ingredients
Dry Ingredients
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1/3 cup Almond Flour (or oat flour)
- 1/3 cup Dairy-Free Dark Chocolate Chips
Wet Ingredients
- 1 1/2 cup Canned Chickpeas (or 1 can of canned chickpeas of 400g (14 oz), drained, towel-dried)
- 1/3 cup Peanut Butter (Unsalted) (or sunflower seed butter if nut-free)
- 1/2 cup Maple Syrup (or any liquid sweetener like agave syrup or date syrup)
- 1/2 tablespoon Vanilla flavoring
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper. For thicker blondies, you can use a 6-inch x 6-inch pan. Set aside.
- Prepare Chickpeas: Rinse the canned chickpeas well, drain, and then dry them thoroughly by rubbing with a clean towel. Removing moisture is crucial to avoid soggy blondies.
- Combine Ingredients in Food Processor: Place the dried chickpeas into a food processor. Add peanut butter, maple syrup, vanilla, baking soda, baking powder, and sea salt. Blend on high speed for about 1 minute until the mixture is smooth with no large lumps.
- Add Flour and Blend: Add almond flour to the mixture and process again on high speed for 15-30 seconds to combine evenly.
- Incorporate Chocolate Chips: Remove the blade and fold in most of the chocolate chips, reserving about 3 tablespoons for topping. This step ensures the chocolate chips don’t melt too much inside the batter, keeping the blondies from turning into brownies.
- Spread Batter and Add Toppings: Transfer the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips on top for a delicious finish.
- Bake Blondies: Bake for 20-30 minutes until the top is golden and crusty. The baking time varies depending on pan size; a smaller pan leads to thicker blondies requiring more time. Check doneness by inserting a toothpick; it should come out clean or with few moist crumbs.
- Cool in Pan: Let the blondies cool in the pan for 10 minutes to firm up before attempting to remove them. Use a knife to loosen the edges, then lift them out using the parchment paper. If still soft or moist, allow an additional 10 minutes before lifting to prevent breakage.
- Final Cooling: Cool the blondies on a rack for at least 1 hour before slicing. For a firmer, fudgier texture, refrigerate for another hour before cutting.
- Storage: Store the blondies in an airtight container in the fridge for up to 5 days.
Notes
- Drying the chickpeas thoroughly is essential for the right texture.
- You can substitute peanut butter with sunflower seed butter if you have nut allergies.
- Adjust pan size for thickness; smaller pan gives thicker blondies.
- Reserve some chocolate chips for topping to prevent them from melting inside the batter.
- Allow blondies to cool fully and optionally refrigerate before slicing to get clean cuts and avoid crumbling.
- Store in the refrigerator to keep fresh for up to five days.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
