Chickpea Blondies (Vegan)

Chickpea Blondies (Vegan)

Though I am a firm believer that all things should be enjoyed in moderation, some occasions may call for a recipe that is slightly less high in sugar or processed ingredients . These blondies tick every single box; they are indulgent, delicious, and a healthier way to treat yourself. They are the perfect 4pm pick-me-up. Your friends will never, ever guess that these have been made with chickpeas. In case you needed more convincing, here’s three more reasons why you ought to make them.

  1. These blondies can be whipped up in 5 minutes, and on the table fresh from the oven within the hour.

  2. They are suitable for vegans, gluten free, dairy free AND sugar free individuals. Dinner party guests with complex dietary requirements? Sorted!

  3. They are high in fibre and balanced with healthy fats, meaning each one is filling and satisfying, they certainly hit the spot.

  4. You can eat the blondie dough RAW! Enough said.

These have stolen the hearts (and stomachs) of so many dear friends and family members, none of whom are vegan. They are a decadent, fudgy and delicious tea time treat, one you will hopefully make time and time again.

Chickpea Blondies (Vegan)

These are a decadent, fudgy and delicious tea time treat, one you will hopefully make time and time again. For thicker blondies, I advise following the recipe amounts as written. For thinner blondies, halve the ingredients listed.
Servings 12 blondies


  • 2 cans chickpeas rinsed and drained
  • 2/3 cup maple syrup
  • 300 grams nut butter of choice, such as almond or peanut
  • 1.5 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 100 grams vegan milk or dark chocolate bar or chips roughly chopped, spare 30g for drizzling
  • 100 grams vegan white chocolate bar or chips roughly chopped


  • Preheat the oven to 185 degrees celsius. In a food processor, combine all ingredients except the chocolate. Blitz on high speed until as smooth as possible.
  • Roughly chop the chocolate and fold into the blondie mix. Pour into a lined 23cm baking tray.
  • Bake for 25 minutes, or until the edges start to brown. Allow to cool. Melt your last 30g of dark/milk chocolate in short bursts in a microwave, or in a bowl over a pot of boiling water. Once cooled, drizzle the chocolate over the brownies. Sprinkle with sea salt flakes.
  • Wait until the blondies have cooled completely before slicing for clean cut edges, otherwise dig in whilst still warm and enjoy the gooey mess!

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