Baked Chickpea Blondies
These chickpea blondies with chocolate chips and nuts offer a delicious, protein-packed twist on the classic treat. Made with wholesome ingredients they provide a nutritious, diabetes-friendly dessert that satisfies your sweet tooth.
- Suitable for diets:
- Dairy-Free
- Gluten Free
- High-Fiber
- High-Protein
- Plant-Based
- Vegetarian
Why Diabetes Friendly?
- High in Protein and Fiber: Chickpeas and almond flour provide protein and fiber, which can help stabilize blood sugar levels.
- Low Glycemic Sweetener: Honey has a lower glycemic index compared to refined sugars, reducing the impact on blood sugar levels.
- Healthy Fats: Peanut butter and nuts add healthy fats, which can help maintain steady blood sugar levels.
- Portion Control: Baking into squares makes it easy to manage portion sizes, helping to control carbohydrate intake.
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Ingredients
- chickpeas (canned, drained and rinsed) 15 oz
- peanut butter ¼ cup
- honey ¼ cup
- vanilla extract 1 tsp
- baking powder 1 tsp
- baking soda ¼ tsp
- salt ¼ tsp
- almond flour ⅓ cup
- dark chocolate chips ⅓ cup
- nuts (chopped (i.e. pecan or walnuts)) ¼ cup
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Cooking Tips
- Blending Chickpeas: Ensure chickpeas are well-blended for a smooth texture; scrape the sides of the food processor frequently.
- Nut Substitutions: Use sunflower seeds or pumpkin seeds for a nut-free version.
- Chocolate Chip Alternatives: Use dark chocolate chips or sugar-free chocolate chips for a lower sugar option.
- Sweetener Swap: Substitute honey with maple syrup or agave nectar for a vegan-friendly option.
- Cooling Time: Allow blondies to cool completely before slicing to ensure they hold their shape.
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Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
- In a food processor, combine the chickpeas, peanut butter, honey, vanilla extract, baking powder, baking soda, salt, and almond flour. Blend until smooth and creamy, scraping down the sides as needed.15 oz chickpeas, ¼ cup peanut butter, ¼ cup honey, 1 tsp vanilla extract, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, ⅓ cup almond flour
- Fold in the chocolate chips and nuts until everything is well combined.⅓ cup dark chocolate chips, ¼ cup nuts
- Spread the batter evenly into the prepared baking dish.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the blondies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before slicing into squares.
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FAQ
- Can I make these blondies without a food processor?
Yes, you can use a blender or mash the chickpeas manually, but the texture may be less smooth. - Can I use other types of flour instead of almond flour
Yes, you can use oat flour or coconut flour. If using coconut flour, reduce the amount to ¼ cup as it absorbs more moisture. - How should I store the blondies?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months. - Can I omit the chocolate chips and nuts?
Yes, you can omit or substitute with other mix-ins like dried fruit or seeds to suit your preferences. - Are there any alternatives to peanut butter?
Yes, you can use almond butter, cashew butter, or sunflower seed butter for a different flavour or to accommodate allergies.
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Nutrition
Per serving
Calories: 129.9kcal
Carbohydrates: 16.1g
Fiber: 2.7g
Sugar: 8.3g
Fat: 6.1g
Saturated Fat: 1.4g
Trans Fat:
Protein: 4.2g
Nutrition Facts
Baked Chickpea Blondies
Serving Size
1 square
Amount per Serving
Calories
129.9
% Daily Value*
Fat
6.1
g
9
%
Saturated Fat
1.4
g
9
%
Sodium
99.6
mg
4
%
Potassium
127.4
mg
4
%
Carbohydrates
16.1
g
5
%
Fiber
2.7
g
11
%
Sugar
8.3
g
9
%
Protein
4.2
g
8
%
Vitamin C
0.4
mg
0
%
Calcium
39.2
mg
4
%
Iron
1.1
mg
6
%
Magnesium
24.8
mg
6
%
Zinc
0.6
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe says 26 servings in an 8×8 dish. Doesn’t seem right? Wondering if the nutritional value is off?? Also swapping honey for swerve and coconut flour so we will see how that goes
The servings say ’16’ at the top. Let us know how your swaps go!
Yes sorry I meant to say it says 16 but i definitely didn’t get 16. Great with the swaps!
It all depends on how you cut them! We cut a 4×4 grid in the 8inch pan which yields 16 blondies – creating squares that are about 2 x 2 inches in size. So yes, it can definitely result in less (but larger) squares, but we recommend cutting them this way.