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Sunshine & Spice Chickpea Blondies

Fudgy, chewy blondies made with no refined sugar or flour. Naturally sweetened with dates and packed with protein from chickpeas and tahini for a wholesome, guilt-free treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 40 minutes
Servings: 12 blondies
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 185

Ingredients
  

Blondie Batter
  • 1 15 oz can chickpeas rinsed and drained thoroughly
  • 1 cup pitted Medjool dates packed (about 10-12)
  • 1/2 cup runny tahini
  • 1/4 cup coconut oil melted
  • 1 Flax Egg (1 tbsp ground flax + 3 tbsp water)
  • 1 tsp pure vanilla extract
  • 1/2 cup oat flour certified gluten-free if needed
  • 1 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp sea salt
  • 1/3 cup chopped walnuts optional
  • 2 tbsp cacao nibs optional
Optional Yogurt Drizzle
  • 1/4 cup plain Greek yogurt or dairy-free alternative
  • 1 tbsp tahini
  • 1 tsp maple syrup
  • 1/4 tsp vanilla extract

Equipment

  • Food processor
  • 8x8-inch baking pan
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
  2. Make the flax egg by mixing 1 tbsp ground flax with 3 tbsp water. Set aside for 5 min to gel.
  3. If dates are not soft, soak in hot water for 5-10 min, then drain thoroughly.
  4. In a food processor, combine chickpeas, dates, tahini, coconut oil, flax egg, and vanilla. Process until completely smooth.
  5. In a separate bowl, whisk together oat flour, baking powder, cinnamon, ginger, and salt.
  6. Add the dry ingredients to the food processor. Pulse until just combined and no dry spots remain.
  7. Fold in optional walnuts and cacao nibs with a spatula.
  8. Transfer batter to the prepared pan, pressing down smoothly and evenly.
  9. Bake for 22-28 minutes, until top is firm and edges are lightly golden.
  10. Cool completely in the pan on a wire rack, then refrigerate for 1-2 hours for best texture before slicing.
  11. For the drizzle, whisk all ingredients until smooth. Drizzle over chilled and sliced blondies.

Notes

Do not skip the cooling and chilling step, as it is essential for the blondies to set properly. Store in an airtight container in the fridge for up to 5 days.