Chocolate Chip Chickpea Blondies

By Bethan Ganjavi

January 24, 2018

Vegan and Gluten Free Choc Chip Peanut Butter Blondies, you won't tell the difference from the real thing!

  • Prep: 7 mins
  • Cook: 20 mins
  • Yields: 16 bars


I can (400g) chickpeas, rinsed and drained

1/2 cup (125g) peanut butter (I use organic crunchy peanut butter)

1/3 cup (110g) maple syrup

1 teaspoon vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

50grams dark chocolate (70% cocoa solids), roughly chopped to small chunks

1 1/2 tablespoons cacao nibs, for sprinkling (if desired)


1Preheat oven to 170 degrees C and line a 20cm square baking tin with nonstick paper

2Add all of the ingredients apart from the chocolate to a food processor and process until smooth (3-4 minutes). The mixture will be thick and sticky.

3Fold in your chopped chocolate

4Spread batter evenly into your tin and if you choose, sprinkle the top with your cacao nibs. These give a nice crunch once baked and add an extra texture.

5Bake in the centre of the oven for 20 minutes, or til a skewer comes out clean.

6Cool on a wire rack. Cut into 16 squares once cool.

Based upon a recipe from ambitious kitchen


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