Chickpea Blondies with Chocolate Chips are an amazing dessert that’s light, satisfying and made entirely with whole foods. They are soft, moist, studded with dark chocolate and resemble the texture of cake so much, it’s hard to believe they’re made with chickpeas!
1 15 oz can of chickpeas, drained
1/3 cup cashew butter (or almond or peanut butter)
½ cup pure maple syrup
1 large egg
1 tsp vanilla
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup chocolate chips
1/3 cup almond flour
- Preheat the oven to 350 degrees Fahrenheit (180 Celsius) and line an 8×8’’ pan with parchment paper.
- Place the chickpeas and maple syrup in the bowl of a food processor and blend until smooth, a minute or two.
- Add the nut butter (I used cashew), egg, vanilla, salt, baking powder, baking soda and almond flour and pulse a couple times until combined.
- Stir in most of the chocolate chips.
- Pour the batter directly from the food processor bowl to the lined pan, using a silicone spatula to scrape the sides. Be careful about the blade – when it’s fully visible, remove it holding by the plastic piece. Use a silicone spatula to scrape the blade and sides of the food processor bowl.
- Decorate the top with remaining chocolate chips.
- Bake in preheated oven until the top looks slightly golden and a toothpick inserted in the blondies comes out mostly clean, about 25-30 minutes.
- Cool completely on a wire rack and slice into squares.
To make these dark chocolate chip chickpea blondies dairy free, use vegan chocolate chips, such as Lily’s.
I like creamy cashew butter best for this recipe, but feel free to experiment with almond or peanut butter, if you prefer.
- Category: desserts
- Method: baking
- Cuisine: American
Keywords: chickpea blondies, blondies, how to make chickpea blondies, blondie brownies, healthy blondies, healthy desserts