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Chickpea Blondies Recipe

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These Chickpea Blondies are a delicious and healthier twist on traditional blondies, packed with protein and fiber from chickpeas and naturally sweetened with Medjool dates. They are soft, chewy, and studded with dairy-free chocolate chunks, making them a perfect treat for anyone seeking a gluten-free and dairy-free dessert option.

Ingredients

Main Ingredients

  • 1 cup pitted Medjool dates (weighing 160 grams, about 8 large dates)
  • 15 ounce chickpeas (drained and rinsed, 1.5 cups cooked chickpeas)
  • ½ cup natural peanut butter (can be salted or unsalted)
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ cup almond flour (blanched, superfine; mine weighed 25 grams)
  • ⅓ cup plus 2 tablespoons dairy-free chocolate chunks or chips (I used Enjoy Life semi-sweet mega chocolate chunks)
  • Flaky salt (like Maldon) for sprinkling

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F (180 degrees C) to prepare for baking the blondies.
  2. Soak Dates: Soak the pitted Medjool dates in very hot tap water for 5 to 10 minutes to soften them, then drain thoroughly.
  3. Blend Wet Ingredients: In a food processor fitted with an S-blade, combine the soaked and drained dates, chickpeas, peanut butter, vanilla extract, salt, baking soda, and baking powder. Blend thoroughly for 1 to 2 minutes until smooth, stopping to scrape down the sides as needed.
  4. Add Almond Flour: Add the almond flour to the food processor mixture and blend again until the batter is smooth and well-incorporated.
  5. Mix in Chocolate Chunks: Remove the blade carefully from the food processor. Stir ⅓ cup of the dairy-free chocolate chunks into the batter. If the batter is warm, allow it to cool first to prevent the chocolate from melting.
  6. Prepare Baking Pan: Line an 8×8 inch square baking pan with parchment paper, securing it with clips if needed. Spread the batter evenly in the pan, smoothing the surface; the batter will be sticky.
  7. Add Topping: Press the remaining 2 tablespoons of chocolate chunks on top of the batter evenly.
  8. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. Cool and Salt: Remove from the oven and immediately sprinkle with flaky salt. Let the blondies cool in the pan for 10 minutes before lifting them out on the parchment paper.
  10. Final Cooling and Serve: Transfer the blondies to a wire rack or countertop to cool completely for 45 minutes to 1 hour. Once cooled, cut into 16 squares and enjoy.

Notes

  • Ensure the dates are thoroughly soaked and well-drained to help the batter blend smoothly.
  • If the batter feels too warm, allow it to cool before folding in chocolate chunks to avoid melting.
  • Use dairy-free chocolate chunks to keep the blondies vegan and allergy-friendly.
  • Flaky salt on top enhances the flavor balance of the sweet blondies.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://marthatasty.com/chickpea-blondies-recipe/