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Chickpea Blondies with Chocolate Chunks Recipe

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3.8 from 13 reviews

These Chickpea Blondies are a deliciously healthy twist on traditional blondies, made with chickpeas, Medjool dates, and peanut butter for natural sweetness and moist texture. They are gluten-free, dairy-free, and packed with protein and fiber, making them a perfect guilt-free treat for any time of day.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

Main Ingredients

  • 1 cup pitted Medjool dates (160 grams, about 8 large dates)
  • 15 ounce canned chickpeas (drained and rinsed, about 1.5 cups cooked chickpeas)
  • ½ cup natural peanut butter (salted or unsalted)
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ cup almond flour (blanched, superfine, 25 grams)

Chocolate & Toppings

  • ⅓ cup plus 2 tablespoons dairy-free chocolate chunks or chips (e.g., Enjoy Life semi-sweet mega chocolate chunks)
  • Flaky salt (like Maldon) for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the blondies.
  2. Soak Dates: Place the pitted Medjool dates in a bowl and soak them in very hot tap water (not boiling) for 5 to 10 minutes to soften, then drain.
  3. Blend Base Ingredients: In a food processor with an S-blade, combine soaked dates, chickpeas, peanut butter, vanilla extract, salt, baking soda, and baking powder. Blend thoroughly for 1 to 2 minutes until smooth, scraping sides as needed.
  4. Add Almond Flour: Add the almond flour to the food processor mixture and blend again until fully incorporated and smooth.
  5. Mix in Chocolate Chunks: Carefully remove the blade and stir in ⅓ cup of the dairy-free chocolate chunks by hand. Allow the batter to cool if it has warmed from blending to prevent melting the chocolate.
  6. Prepare Baking Pan: Line an 8x8 inch square baking pan with parchment paper, securing it with clips if necessary. Spread the blondie batter evenly in the pan; it will be sticky.
  7. Add Remaining Chocolate Chunks: Press the remaining 2 tablespoons of chocolate chunks evenly on top of the spread batter.
  8. Bake: Bake in the preheated oven for 20 to 25 minutes, until the blondies are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool and Sprinkle Salt: Remove from the oven and immediately sprinkle with flaky salt. Let the blondies cool in the pan for 10 minutes.
  10. Transfer and Cool Completely: Lift the parchment paper carefully to transfer the blondies to a counter or wire rack. Let cool completely for 45 minutes to 1 hour before slicing.
  11. Serve: Place the parchment paper on a cutting board and cut the blondies into 16 squares. Enjoy your delicious, healthy chickpea blondies!

Notes

  • Make sure to soak the dates in very hot water to soften them properly for smooth blending.
  • Allow the batter to cool slightly before adding chocolate chunks to prevent them from melting prematurely.
  • Use an 8x8 inch baking pan lined with parchment paper for easy removal and cleanup.
  • Flaky salt adds a nice contrast to the sweetness—don’t skip this step!
  • Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/chickpea-blondies-with-chocolate-chunks-recipe/