Chickpea Blondie - (GF, DF, egg free, vegan, nut free option)
Today we're making a surprisingly tasty, healthy flourless chickpea, PB blondie recipe with chocolate chips. Ready in 30 minutes.
Print
Pin
Servings: 12
Calories: 172kcal
Equipment
- 1 food processor
- 1 8x8 baking pan
Ingredients
- 1.5 cups canned chickpeas drained
- 1/4 cup natural (runny) peanut butter or almond butter
- 1/3 cup coconut flour
- 1/2 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup dark chocolate chips use vegan chips if necessary
Instructions
- Preheat the oven to 350 F.
- Line baking pan with parchment paper or grease the pan with coconut oil.
- Add all ingredients except chocolate chips to a food processor. Process about 1 minute until smooth.
- Reserve 3 Tbsp chocolate chips (to sprinkle on the top). Stir in the rest of the chocolate chips.
- Spread batter evenly into prepared baking pan and sprinkle the reserved chocolate chips on top.
- Bake about 30 minutes or until golden. Insert a toothpick in the centre to check for doneness. If it comes out clean with no crumbs, it is ready.
- Cool 10 minutes before transferring to a cooling rack. Cool 1 hour before serving. Blondies are a big fragile until they are cooled. They may break apart if handled too much before cooling.
Notes
Substitutions:
For nut free option: Substitute runny tahini or 3 tbsp oil (coconut, avocado or olive oil) for peanut butter/almond butter
Sub almond flour, tapioca flour, oat flour for coconut flour.
Storage:
Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1piece | Calories: 172kcal | Carbohydrates: 24.2g | Protein: 4.8g | Fat: 6.9g | Saturated Fat: 2.9g | Sodium: 215.6mg | Potassium: 167.3mg | Fiber: 4.1g | Sugar: 14.3g