Chickpea Blondies
A can of chickpeas never tasted as good as it does in these chickpea blondies! Gooey, chocolatey and oh-so delicious.
Why This Recipe Works
- Simple- two step batter
- Vegan: Loaded with plant-based goodness, protein, fiber and a source of iron.
- Gluten-free, Dairy-free, Egg-free and refined-sugar-free.
Ingredients you will need
To make my Chickpea Blondies you will need:
- chickpeas
- banana
- peanut butter
- maple syrup
- baking powder
- dark chocolate or chocolate chips
Ingredients Notes & Substitutions
- Chickpeas: I choose no-added-salt chickpeas. Chickpeas are also known as garbanzo beans
- Banana: The riper the better, that very brown banana in the picture is actually perfect.
- Maple syrup: If wanted this could be substituted for honey (not vegan) or granulated sugar.
- Peanut butter: This can be substituted for almond butter, cashew butter, or another nut butter. For nut-free you can use sunflower seed butter,
- Dark chocolate or chocolate chips: I prefer the taste of dark chocolate otherwise this recipe ends up a bit sweet for me. You can use milk chocolate especially if you don't need the recipe to be vegan or dairy-free.
- Cinnamon: Optional add one teaspoon of cinnamon to the recipe
- Vanilla extract: Optional add one teaspoon vanilla extract to the recipe
Step-by-step instructions
Below are illustrated step-by-step instructions to make my chickpea blondie recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 180 degrees Celsius (360 F).
Step one: Place all wet ingredients and dry ingredients excluding the chocolate into a food processor
Step two: Whizz until smooth, I use a food processor but you could use a blender.
Step three: Add the chocolate and pulse a few times so that it is evenly dispersed
Step four: Pour into a lined loaf tin, or small baking pan. I sometimes sprinkle a few extra chocolate chips on the top of the batter before it goes in the oven.
Step five: Bake at 180 degrees Celsius for 25-40mins depending on tin size. If you have used a loaf tin your blondies will be thicker and will take longer to cook than if the batter is spread more thinly in a brownie pan. When it is ready it will start to become golden, particularly around the edges and the edges will begin to pull away from the tin
Step six Leave to cool in the tin for at least 10 minutes before turning out on a rack to finish cooling.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Top Tips
Here is how you can make these chickpea blondies perfectly every time!
- Aim for a gooey texture in the centre! As this recipe is egg-free there is no risk to a slightly undercooked centre.
- Store leftovers in an airtight container for 3-5 days in the fridge. These blondies can be frozen for up to 4 months, let them defrost on the bench when you are ready to enjoy them.
- Serve warm with yogurt for dessert
FAQs
The danger of undercooked blondies is undercooked eggs. So you should not undercook blondies. Chickpea blondies are egg free so can be a little undercooked if you like a gooey centre.
Chickpeas can make a fantastic gluten-free alternative to wheat flour. They provide plant- based protein and fiber.
Chickpea Blondies
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Equipment
- Food Processor or vented blender
Ingredients
- 1 Can chickpeas rinsed and drained.
- 160-180 g banana
- ½ Cup peanut butter 130 grams
- 2 tablespoon maple syrup
- ½ teaspoon baking powder
- 75 g or approx ½ Cup roughly chopped dark chocolate or chocolate chips
Instructions
- Preheat your oven to 180 degrees Celsius (360 F)
- Place all ingredients excluding the chocolate into a food processor. You can also use a vented blender (ie a blender that's not a bullet-style blender)
- Whizz until smooth
- Add the chocolate and pulse a few times so that it is evenly dispersed
- Pour into a lined loaf tin or small cake pan
- Bake at 180 degrees celsius for 30-40mins depending on tin size. When it is ready it will start to become golden particularly around the edges and the edges will begin to pull away from the tin
- Leave to cool in the tin for at least 10 minutes before turning out on a rack to finish cooling.
Notes
- Aim for a gooey texture in the centre! As this recipe is egg-free there is no risk to a slightly undercooked centre.
- Store leftovers in an air-tight container for 3-5 days in the fridge. These blondies can be frozen for up to 4 months, let them defrost on the bench when you are ready to enjoy them.
- Chickpeas: I choose no-added-salt chickpeas
- Banana: The riper the better, that very brown banana in the picture is actually perfect.
- Maple syrup: If wanted this could be substituted for honey (not vegan) or granulated sugar.
- Peanut butter: This can be substituted for almond butter, cashew butter, or another nut butter. For nut-free you can use sunflower seed butter,
- Dark chocolate or chocolate chips: I prefer the taste of dark chocolate otherwise this recipe ends up a bit sweet for me. You can use milk chocolate especially if you don't need the recipe to be vegan or dairy-free.
- Cinnamon: Optional add one teaspoon of cinnamon to the recipe
- Vanilla extract: Optional add one teaspoon vanilla extract to the recipe
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This sounds delicious! I love baking with chickpeas!
They are awesome in baking!
Any ideas for peanut butter sub?? Sounds yum but school a nut free zone
you can make it with 'sunbutter' which is essentially peanut butter but made out of sunflower seed. I have a recipe for a chocolate version, skip the cocoa and you could use that. Or if you live somewhere were sunbutter is available in the shops that would be awesome https://mykidslickthebowl.com/nut-free-healthy-chocolate-spread/
How big is your can of chick peas?
400g can is the standard can size here in NZ
These sound brilliant, how long are they good for? Freezable?
Yes these do freeze
Just made this and it's absolutely divine! Great recipe thanks. Does it freeze ok? thanks
To be honest I have never tried freezing it. Based on the ingredients it should be ok. But it is not tested
YUM! Just made these and the texture is great (quite fudgey), a quick bake to prepare and the lumps of chocolate are great with the subtle peanut and banana flavours. I'm sure this will be on high rotation in my household from now on.
I made these today as a snack for my son. He loved them and so did I!
Thank you for the great recipe.
Made these today while we were homeschooling. YUM! Would happily make again. Very quick and easy.