You’ll never bean-leave that these Salted Tahini Chickpea Blondies are packed with chickpeas. Bad puns aside, chickpeas make these blondies fudgy and moist – plus, it means that these are packed with protein, healthy fats and fiber, so they’re the perfect afternoon pick me up!
These blondies come together in the food processor or blender – that means one bowl, no cleaning, and more time to stuff you face with bean-y goodness.
Don’t get me wrong. I love a good classic blondie full of plain flour and white sugar. And chickpeas, black beans, and cauliflower have their own special place on my plate…but I also tend to eat these at any time of the day. Bean blondie for breakfast? Why not! It’s basically hummus, but more exciting.
TIP: These are baked in a loaf pan so that every piece has a bit of that coveted corner-edge… but feel free to double and put into an 8x8inch square pan!
Try out this super simple recipe for vegan blondies!
Salted Tahini Chickpea Blondies
Author: Micah Siva
Serves 8-10
Ingredients:
- 1, 15oz can chickpeas, drained and rinsed
- ⅓ cup tahini
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup almond flour/almond meal
- 1 tbsp ground flaxseeds
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- ⅓ cup semi sweet chocolate, chopped (50g)
Preparation:
- Preheat the oven to 350F.
- Line a loaf baking pan with parchment paper.
- Combine chickpeas, tahini, maple syrup vanilla, almond flour, flaxseeds, baking powder, baking soda, and salt in a food processor or blender until smooth.
- Stir in chocolate chunks.
- Spread in an even layer in the pan.
- Bake for 22-25 minutes, or until set. Sprinkle with additional salt.
- Let cool completely in the tray, or transfer to the freezer until cool.
- Cut into squares.
- Enjoy!