These Chocolate Chip Chickpea Blondies are such a delightful way to sneak in some extra nutrients to your afternoon tea – perfect to fuel a busy family, during pregnancy or postpartum recovery (hello one handed snack!). Working hard behind the scenes is a humble can of chickpeas, which give these blondies a big boost of zinc, fibre and protein. Not to worry, they do NOT taste like a side salad, with big thanks to the maple syrup, peanut butter and chocolate chips.
As this recipe uses gluten-free self raising flour (could be subbed for regular SRF with no issues) it also makes them a winner for any gluten intolerant snackers. They are also egg free. Whether you’re making them for yourself, your family or to share with a friend in need of a wholesome snack, these blondies are sure to be a hit. They freeze beautifully, so you can always have something on hand for when those sweet cravings strike. Trust me, no one will ever guess that they’re packed with chickpeas – thanks again to our friends – peanut butter and chocolate!
Choc Chip Chickpea Blondies
Equipment
- Food Processor / Blender
- Oven
Ingredients
- 1 can chickpeas drained and rinsed
- 1 tbsp melted ghee / butter
- 1/4 cup maple syrup
- 2 tbsp smooth peanut butter
- 1 tsp vanilla essence
- 1/2 tsp baking powder
- 3/4 cup gf self raising flour
- A pinch of salt
- 1/4 cup dark chocolate chips
Instructions
- Preheat your oven to 180°C fan forced.
- Combine the chickpeas, melted ghee/butter, maple syrup, peanut butter and vanilla essence in a food processor or blender and blitz until smooth.
- Pour the mixture out into a large mixing bowl and add the flour, baking powder and pinch of salt, stirring well to combine. Or, if using a large food processor, keep inside the bowl and blitz briefly to combine.
- Fold in your dark chocolate chips, then transfer your blondie mixture into a lined baking tin.
- Bake for 25-30 minutes or until the blondies are nice and golden on top. Allow to cool before slicing and enjoying.
Notes
