These blondies are jam-packed with healthy ingredients and actually manage to be delicious. They are high in protein, fiber and healthy fats making them a satisfying treat that will keep you full for hours. Dense and fudgey from the chickpeas with a distinct nuttiness from the butters. The tahini and almond butter completely mask any bean flavor (I promise they don’t taste like hummus). Coconut sugar and maple syrup add notes of caramel that balance out the savoriness from the chickpeas and tahini. Dark chocolate and chopped pecans add richness and texture. These blondies couldn’t be simpler to prepare and are incredibly adaptable! (see tips below) I like these cold from the fridge-the caramell-y flavor develops and the chocolate hardens adding more texture to the creamy base.
How to adapt this recipe
Make it vegan: leave out the egg!
Replace with almond butter with peanut butter
Leave out the nuts
I purposely make these blondies not super sweet. For a more dessert like bar increase the coconut sugar to 1/2 cup and the maple syrup up to a 1/4 cup.
Tahini Chickpea Blondies
Description
These blondies are jam-packed with healthy ingredients and actually manage to be delicious. They are high in protein, fiber and healthy fats making them a satisfying treat that will keep you full for hours. Dense and fudgey from the chickpeas with a distinct nuttiness from the butters.
Ingredients
1 can chickpeas, drained and rinsed well or 1.5 cup cooked chickpeas
1/2 cup tahini
1/4 cup organic almond butter
1/3 cup coconut sugar
2 tablespoon maple syrup
2 tsp vanilla
1 egg (optional)
1/4 tsp salt
1/2 tsp baking powder
1/2 cup dark chopped dark chocolate or chocolate chips
1/4 cup chopped pecans or walnuts (optional)
Flaky sea salt for finishing
Melted dark chocolate to drizzle (optional)
Instructions
- Preheat oven to 350F and prepare an 8×8 pan.
- Spray a 8×8 inch pan and line with parchment paper so the excess hangs over the sides.
- Add chickpeas, tahini, almond butter, vanilla, salt and baking powder to a food processor. Process until smooth. Fold in the chocolate and nuts.
- Bake for 18-22 minutes or until a toothpick comes out clean and the edges are golden brown. Be careful not to over bake or the blondies will dry out. Allow to cool for about 15 minutes and drizzle with chocolate and sprinkle with salt! Cool for another 15-20 minutes before slicing.
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