Hi friends,
I’m semi-back from my mini hiatus while moving and just in time to share an Easter recipe for my Vegan Grain Free Carrot Cake Blondies with you all! I adapted them from my recipe for Vegan Grain Free Chickpea Blondies, which were a big hit with a lot of you!
I love how easy this recipe is and how my food processor does the majority of the work! Plus, extra protein from chickpeas in baking – hell yes! You guys know I’m a huge fan of sneaking extra nutrition in when I can.
I rarely put icing on anything so these were just NEXT LEVEL! However, just a note about the icing. I couldn’t find dairy-free icing at my local store that I felt like trying so I just decided to make my own using vegan butter (I used Earth Balance) and icing sugar. You can always just grab a tub of your favourite cream cheese or vanilla icing if you don’t feel like making it yourself. P.s. if you decide to make mine and are a strict vegan, please make sure the icing sugar you use is processed in a way that makes it vegan as many are not.
So Hoppy Easter to you all…get it, hoppy ;)? We will doing a mini trip to Seattle to enjoy a weekend getaway so make this, share with your friends and family & don’t forget to tag me when you try the recipe! I love seeing you enjoy my recipes.
Ingredients
- 2 cups chickpeas (cooked & drained)
- 2 medium sized carrots, grated
- 1/2 cup almond flour
- 1/2 cup almond butter
- 1/3 cup coconut sugar (or other granulated sugar)
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder (corn starch free)
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 cup walnuts (optional)
- 3 tbsp vegan butter (I used Earth Balance), softened (not melted)
- 1 cup icing sugar (certified vegan if needed)
- 1 tbsp almond milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Line 8x8 baking pan with parchment paper.
- Mix all blondie ingredients (except walnuts) in a food processor until well combined. Add in walnuts, if using and taste. Mixture should be thick. Adjust sweetness if needed.
- Bake for 40-45 minutes or until toothpick comes out clean. Allow to cool for 15 minutes before removing from pan. Allow to cool completely.
- Meanwhile for the icing, in a medium sized bowl, whip vegan butter and icing sugar until completely combined and fluffy. (Use beaters or a whisk for approximately 5 minutes).
- Stir in almond milk and vanilla extract. Refrigerate icing until blondies are completely cool and ready to be iced.
- Once blondies are cool, evenly spread the icing and return to refrigerator to set prior to cutting. Enjoy within 1 week!
Notes
I used canned chickpeas & they worked perfectly. If you're looking for a truly grain free recipe, ensure that your baking powder doesn't have corn starch. Mine doesn't - I use Baker's Supply House Organic Baking Powder. Just a note about icing sugar, it's not always vegan so make sure to double check the brand you use.
