Who knew chickpeas could be so delicious for dessert?
They serve as a perfect, healthy substitute in this chickpea blondie recipe, making them ooey, gooey and so tasty. Sprinkle in some chocolate chunks on top and VOILA. Delectable.
Let’s get to it!
Ingredients:
- 1 can chickpeas
- ⅓ cup cashew butter
- ½ cup maple syrup (or ¾ cup coconut sugar)
- 2 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- Sprinkle of sea salt
- ⅓ cup almond flour
- ⅓ cup dark chocolate chunks
Instructions:
- Preheat your oven to 350°F. Line a 9x9” brownie pan with parchment paper.
- Open the can of chickpeas, rinse and drain them thoroughly. Pat the chickpeas dry with paper towels to remove all moisture—this step is crucial to prevent fragile blondies.
- Place the chickpeas in a blender or food processor.
- Add the cashew butter, maple syrup (or coconut sugar), vanilla, baking powder, baking soda, and sea salt.
- Blend on high until the mixture is smooth.
- Add the almond flour and blend again on high for about 30 seconds until well combined.
- Stir in the dark chocolate chunks, then spread the batter evenly in the prepared baking pan. Optionally, sprinkle a few extra chocolate chunks on top.
- Bake for 25-30 minutes, or until the top is golden and slightly crusty. Test doneness by inserting a toothpick in the center—if it comes out clean, they are ready.
- Let it cool in the pan for 10 minutes. This step is essential to prevent them from breaking.
- For best results, cool for at least 1 hour before slicing.
- Store them in the fridge before cutting them into squares for a fudgy texture. ENJOY! 🫶🏼
Did you make this recipe?
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