Hi friends!
If it’s officially October, so that means I’m allowed to post pumpkin everything and enjoy all the fall recipes while I can right?
But really if I didn’t come up with another chickpea recipe for this season, who would I be anyways. Chickpeas are the best for baking and give an amazing texture. If you’ve never tried it, I highly recommend you give it a shot with any of these easy vegan & grain-free recipes:
- Vegan Grain Free Chickpea Blondies
- Vegan Grain Free Carrot Cake Blondies
- Vegan Cookie Dough Protein Balls
These pumpkin blondies are vegan, grain-free, gluten-free, dairy-free, soy-free and even refined sugar free (depending on which chocolate chips you use). Just make sure you allow them to cool before slicing. A little patience goes a long way when cooking with chickpeas.
GUYS! I can’t wait for you to try this recipe! Please remember to tag me on socials @balancingandie so I can see your lovely creations. It just makes my day!
Notes
It's SUPER important to let this recipe cool on a cooling rack. Chickpeas can be tricky and allowing them to cool and then refrigerate helps to firm up the blondie. I don't recommend storing these out of the fridge as moisture without preservatives can sometimes become moldy too quickly!
To keep the recipe grain-free, ensure your baking powder is grain-free (cornstarch). Lots contain this so depending on your diet, please check. I get mine from the natural aisle at the grocery store.
Ingredients
Batter:
- 2 cups cooked chickpeas
- 3/4 cup unsweetened pumpkin puree
- 3/4 cup almond flour
- 1/3 cup coconut sugar
- 1/4 cup unsweetened natural nut butter (I used tahini)
- 1/4 cup almond milk
- 1 tsp baking powder (ensure yours is cornstarch free if grain free)
- 1/2 tsp baking soda
- 1 tsp lemon juice (or vinegar)
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/3 cup semisweet chocolate chips (optional)
Icing:
- 3 tbsp vegan butter (softened - room temperature)
- 2 tbsp icing sugar (sifted)
- 1 tbsp pumpkin puree
Instructions
- Preheat oven to 350F. Line 8x8 baking pan with parchment paper.
- Blend all batter ingredients except chocolate chips in a food processor until well combined and no chunks of chickpeas remain. Stir in chocolate chips if using with a spoon. You can taste at this point and adjust sweetness if required. If you have a less powerful food processor, I'd recommend blending the chickpeas alone first or even using a blender for the chickpeas and then mixing the rest of the batter by hand. Pour into prepared pan.
- Bake for 35-45 minutes (depending on your oven). The blondies are done when firm to touch in the centre and the edges start to become golden.
- Remove from oven and allow to cool in pan for 10 minutes before transferring to cooling rack to cool completely. This part is very important to avoid excess crumble.
- Meanwhile in a small bowl, combine your icing ingredients and set aside until blondies are completely cool and ready to be iced.
- Spread icing evenly and refrigerate blondies for 30 minutes to up to overnight. Slice & enjoy. Store any excess in the refrigerator in an air tight container. Will keep for up to 5 days. I'd recommend freezing after that.
