Now I always thought I was a brownie over blondie kind of girl, but seriously, these are amazing. Don’t be alarmed by the first ingredient – chickpeas make this this is a protein-filled, gluten free, delicious slice of heaven. Admittedly not a staple in my baking cupboard, but their subtle taste means you can match them with lots of desserty flavours, so I’ll be stocking up!
These blondies are perfect for a pre or post-gym workout snack, or in the evening with a up of tea.
1 can chickpeas
1/3 cup pure maple syrup (or alternative sweetener)
8 tbsp natural peanut butter
2 tsp. vanilla extract
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 cup vegan dark chocolate chips *
* I used a broken up chocolate bar but I think chips would be more suitable
Pre-heat your oven to 180 degrees.
Start with your chickpeas – drain the can and pop them in a colander. Rinse under cold water and then pat completely dry. *Remember you can save the chickpea water (aquafaba) for other bakes, as this liquid has properties that are similar to those of egg whites!
Put them in your food processor with the maple syrup, peanut butter, baking soda and vanilla. Blitz until everything is blended into a cookie-dough consistency. This takes a couple of minutes… as in the beginning it looks a little like hummus!
Press your chocolate chips in, distribute them well but don’t worry too much – you’ll just have to fight for the best slice!
Line a baking tray with parchment and press in your caramel-coloured blondie mixture. Sprinkle with sea salt before popping in the oven for around 20 minutes. The trick is to cook for long enough that they hold well, but still keep a soft-middle consistency.
I think the best way to eat these, is to let them cool (you can pop them in the fridge for half an hour) and then serve with a warm chocolate sauce. When they’re almost finished cooling, melt your chocolate with the coconut oil using a double boiler method (over hot water) and pour over generously. You can’t have enough drizzle right?
Much love, Evie Xo