Chickpea blondies (Ve, GF, DF)
These blondies are so gooey and delicious - they taste like vanilla caramel! I know it sounds strange to use chickpeas in a dessert but you can’t taste them and they give the blondies the most incredible fudgy texture! My cashew & vanilla butter makes these taste like white chocolate blondies but you can use my almond & espresso butter too!
Ingredients
1 tin chickpeas, drained and rinsed
1/3 cup London Bruncher Cashew & Vanilla Butter
1/4 cup maple syrup
1/4 cup coconut sugar
1 tbsp vanilla extract
1/4 cup ground almonds (or oat flour)
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 cup chocolate chips (or 100g dark chocolate, chopped)
Recipe
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Preheat the oven to 180C. Line a square baking tin with greaseproof paper.
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Blend the chickpeas, cashew butter, maple syrup, coconut sugar and vanilla in a food processor until smooth.
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Add the ground almonds, salt, baking powder and bicarbonate of soda, and blend until smooth.
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Fold in the chocolate chips and pour the batter into the baking tin.
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Bake for 25 minutes - the top should look set but you want the middle to be slightly gooey. Allow to cool completely before slicing.
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