Description
These Sweet Potato Chickpea Blondies are a wholesome twist on classic blondies, combining the natural sweetness and creaminess of sweet potatoes and chickpeas with warm cinnamon and rich chocolate chips. Moist, chewy, and packed with protein and fiber, they make a perfect snack or dessert that’s both nutritious and satisfying.
Ingredients
Main Ingredients
- 14.5 oz (411.07 g) canned chickpeas, drained and rinsed after weighing
- ¾ cup (99.75 g) cooked and mashed sweet potato (not canned puree)
- 2 tablespoons (28 g) avocado oil or melted coconut oil
- 3 large eggs
- 2 teaspoons (8 g) vanilla extract
- ⅓ cup (78.86 ml) maple syrup or honey
Dry Ingredients
- ¾ cup (90 g) white whole wheat flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) baking powder
- 1 teaspoon (2 g) cinnamon
- ¼ teaspoon (1.5 g) sea salt
Add-ins
- ⅓ cup (60 g) chocolate chips, plus extra for topping
Instructions
- Preheat the oven and prepare the pan. Preheat your oven to 350℉ (175℃) and line an 8×8-inch baking pan with parchment paper or grease it lightly with oil to prevent sticking.
- Blend wet ingredients. In a blender, combine drained chickpeas, cooked mashed sweet potato, eggs, avocado or coconut oil, vanilla extract, and maple syrup or honey. Blend until the mixture is completely smooth and creamy, then set aside.
- Mix dry ingredients. In a medium mixing bowl, whisk together the white whole wheat flour, baking soda, baking powder, cinnamon, and sea salt until evenly combined.
- Combine wet and dry ingredients. Pour the pureed chickpea and sweet potato batter into the bowl containing the dry ingredients. Gently stir until just combined, being careful not to over-mix to keep the blondies tender.
- Fold in chocolate chips. Gently fold the chocolate chips into the batter to distribute them evenly throughout.
- Pour batter and add topping. Transfer the batter into the prepared baking dish and smooth the top. Sprinkle additional chocolate chips on top if you like for extra melty goodness.
- Bake. Place the pan in the oven and bake for 35 to 40 minutes, or until the blondies are golden brown on top and the internal temperature reaches 200℉ (93℃). A toothpick inserted should also come out mostly clean with a few moist crumbs.
- Cool and serve. Allow the blondies to cool completely in the pan before slicing to ensure clean cuts and the best texture. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- You can substitute maple syrup with honey but the flavor will be slightly different.
- Use cooked mashed sweet potato rather than canned puree to avoid excess moisture in the batter.
- Be careful not to overmix the batter once the dry ingredients are added to keep the blondies tender and moist.
- Make sure to cool the blondies fully before slicing to help them firm up and prevent crumbling.
- These blondies can also be frozen for up to 3 months; thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
