Last updated on July 2nd, 2020 at 11:55 am
If you’re swimming in canned food right now, here’s a surprising recipe you can make: vegan chickpea blondies! Specifically healthy peanut butter chickpea blondies with chocolate chips inside. This easy healthy dessert recipe is flourless, grain-, dairy- and gluten-free, vegan and it’s super delicious.
Healthy Peanut Butter Chickpea Blondies
You know how there are tons of recipes out there about bean brownies, chickpea blondies and lentil gingers? I always looked at those and went “Naaaah, I’m good”.
Except for one time years ago, when I was in that stage of experimenting and made bean brownies and brought them to work and to my neighbor.
“They’re so delicious. What is that spice you used? It’s so unique”…She asked naively, never suspecting in her 80-year long life that you can put some sugar on beans and turn them into a chocolate dessert.
“Oh, not much. Just some spit and beans”. I replied humbly as if I didn’t know for a fact I had baked the best thing in the universe.
She looked at me and I never heard of her again. Maybe she just prioritized other things like staying away from weirdos who eat beans with chocolate. (and by she I mean my neighbor…”she” was an old woman with a passion for baking, overusing sugar and spying on her neighbors).
But, hey, people at work loved those brownies. I liked those brownies, I just never made them again. Ever. Not until I found myself playing with cans the other day.
So brownies are coming (they were delicious!!!!) but for now let’s focus on the blondies, that I’m not gonna lie to you I saw this pin by Ambitious kitchen and my mouth said to me: “You need this, it’s exciting”. They were pretty mesmerizing and I’ve had dreams about them for a few weeks, not gonna pretend.
So I used my sister’s oven again and I put my own twist on the recipe with more peanut butter and dates instead of maple syrup. Well, I know I shouldn’t eat that much peanut butter because I had kidney stones last year, but the other day, I didn’t wear rubber gloves when I went to the store, so I’ve decided I’m living on the edge now. After that I came home, washed my hands and took a shot of vodka to disinfect internally too. 10 am, I’m doing great.
How To Make Chickpea Blondies
It’s super easy. 4 Steps:
- Open a can of chickpeas and take care of them as if they have an infection. Rinse them really well and then drain them.
- Put them and all the other ingredients into a blender or if you’re like me and like using an immersion blender for all your cooking – use that and a bowl. Process until super smooth.
- Spread the mixture in a baking pan, make sure to save yourself the washing and line it up with some parchment paper. Then add chocolate chips or if you’re like me – chop some chocolate and put it on top then press it into the mixture with your spoon, because you don’t know how to use other utensils.
- Bake, cool off and slice! Cool off is definitely the hard part.
- Why do I say “If you’re like me” all the time.
I’ve shared these blondies with my sister, my dad and my nephew and they all loved them, but I must say most of these blondies, like many other awards in this universe, went to me. That’s right, the chickpea blondie goes to the narcissist who said “If you’re like me” 3000 times throughout this recipe post.
Now, I’m gonna be honest here, after cleaning up an entire tray of these chickpea blondies I wasn’t feeling like a Vitoria secret model or Beyonce or anyone who isn’t overly bloated. I guess, I was, in fact, “kinda” bloated from eating an entire can of chickpeas with 2/3 cup of peanut butter. But were they delicious? Yes. Will I do it again? Probably not all of them within 24 hours. Might need to buy a mini tray and some self control on the black web.
If you do have self-control just like some freak who naturally has everything – use it when you make these blondies and don’t eat everything at once. Also, they’re great for meal prep if you’re still doing it while you’re staying at home. Ha-ha-h-ha staying at home, staying at home…staying at home. Someone should remake this song.
After making the brownies too, I’m now ready to go and make a savory dish with my cans.
- 1 can chickpeas, canned, rinsed and drained
- 1 Tbsp coconut milk
- 1 Tbsp coconut oil
- 1 Tbsp almond flour
- 1/2 cup dates
- 1 Tbsp coconut sugar
- 1 1/2 tsp vanilla
- 1 tsp baking powder
- pinch salt
- 2/3 cup peanut butter
- 1/2 cup chopped dark chocolate
Preheat the oven at 180C, 350 F.
Blend the chickpeas and all other ingredients, except the chocolate using a blender or a hand blender until smooth.
Pour and spread out the mixture in a small baking pan. Smooth the batter out with the back of a spoon, you can add some water on the spoon to make this process easier.
Add the chocolate chunks and spread them out, pressing them into the batter.
Bake for 20 minutes, let cool off and slice. Store in the fridge in an airtight container for up to 5 days.
Amount Per Serving: Calories: 273Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 233mgCarbohydrates: 27gFiber: 5gSugar: 15gProtein: 7g
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