CHICKPEA CHOCOLATE BLONDIE
This Chickpea Chocolate Blondie transforms humble canned chickpeas into a rich and fudgy bar that rivals any bakery treat. The mashed chickpeas and almond butter form a creamy base sweetened with maple syrup, while a hint of vanilla and a pinch of salt balance the flavours. Oat flour adds structure and chew, and dairy-free chocolate chips melt into pockets of indulgence. This chickpea chocolate blondie is naturally gluten-free, vegan, high in plant protein and fibre. These bars are ideal for a quick breakfast, mid-afternoon energy boost or post-workout refuel. Best of all, no oven is required, so mix it, press it and chill. Five whole‑food ingredients come together in under ten minutes, proving that healthy can be deliciously simple.
RECIPE CATEGORY
Snack, Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Picnic, Potluck, Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, High Fibre, Kid Friendly, Organic
DISH TYPE
Brownie
INGREDIENTS
The ingredients required for Chickpea Chocolate Blondie are listed below:
- ¼ cup canned chickpeas, rinsed and well‑drained, mashed
- 1 tablespoon almond butter
- 1 tablespoon maple syrup
- 1 tablespoon oat flour
- 1 tablespoon dairy-free chocolate chips
- Pinch of sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 299.2 kilocalories
- Fat: 13.7 grams
- Saturated Fat: 2.9 grams
- Carbohydrate: 39.0 grams
- Sugar: 23.1 grams
- Sodium: 212.5 milligrams
- Fibre: 4.8 grams
- Protein: 7.7 grams
- Cholesterol: 2.1 milligrams
- Calcium: 112.1 milligrams
- Iron: 1.4 milligrams
- Potassium: 227.6 milligrams
PREPARATION
- Mash Chickpeas: In a small bowl, mash ¼ cup chickpeas with the back of a fork until mostly smooth with a few small bits remaining for texture.
- Combine Almond Butter And Maple: Add 1 tablespoon almond butter and 1 tablespoon maple syrup. Stir vigorously until the mixture is glossy and fully combined.
- Incorporate Dry Ingredients: Sprinkle in 1 tablespoon of oat flour and a pinch of sea salt. Fold gently until a thick paste forms, ensuring the flour is fully absorbed.
- Fold In Chocolate Chips: Mix in 1 tablespoon dairy-free chocolate chips, distributing evenly. Reserve a few to press on top if desired.
- Shape And Chill: Line a small loaf tin or ramekin with parchment. Press the mixture firmly into the tin, smoothing the top with a spatula. Press remaining chips onto the surface.
- Refrigerate: Chill in the fridge for at least 30 minutes to set. Once firm, lift out via parchment and slice into one or two portions.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
These tips enhance the quality of Chickpea Chocolate Blondie:
- Drain Thoroughly: Pat chickpeas dry with kitchen paper to avoid excess moisture, which can weaken binding.
- Room‑Temp Almond Butter: Use almond butter at room temperature for easy mixing; stir it briefly if oil has separated.
- Even Flour: Spoon and level the oat flour to prevent a gummy texture; avoid packing.
- Press Firmly: Compact the mixture tightly in the tin so the blondie holds together when sliced.
- Chill Time: For the quickest set, place in the coldest part of the fridge; an ice‑bath–chilled bowl helps speed up firming.
- Serving: Cut with a sharp knife dipped in hot water for clean edges.
VARIATIONS
- Nut Crunch: Stir in 1 teaspoon chopped walnuts or pecans for extra texture and omega-3 fatty acids.
- Spiced Twist: Add ¼ teaspoon ground cinnamon or espresso powder for warmth or coffee depth.
- Citrus Zest: Mix in ½ teaspoon orange or lemon zest to brighten the flavour.
- Seed Boost: Sprinkle 1 teaspoon chia seeds or hemp hearts on top before chilling for extra nutrition.
- Fruit Fold‑In: Fold 1 tablespoon finely chopped dried cranberries or raisins for a sweet contrast.
PREPPING AND STORAGE
- Fridge: Store the chilled bar in an airtight container for up to four days. Keeps best when chilled.
- Freezer: Wrap in parchment, then foil, and freeze for up to one month. Thaw at room temperature for 10 minutes before eating for perfect texture.