Hi friends,
Call me weird but legumes are actually becoming my new favourite baking ingredient. They are full of protein, fibre & healthy carbohydrates. Plus they make baking so soft and fluffy! If you’re looking for another chickpea recipe, I highly suggest my Vegan Cookie Dough Protein Balls or if black beans are more your thing, try my Chewy Black Bean Brownies. Both these recipes are Vegan, Gluten-free & refined sugar free too!
I hope you try this recipe out and let me know what you think! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! It just makes my day!! To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!
Vegan Grain Free Chickpea Blondies
Notes
Since the recipe is vegan, feel free to taste it before baking to adjust the sweetness level. Also once baked, the squares need time to set. Don't try to cut until completely cooled.
Ingredients
- 1/2 cup almond flour
- 1/2 cup almond butter (or any nut butter)
- 1-540 ml can chickpeas, drained (about 2 cups)
- 1/3 cup maple syrup
- 1 tsp pure vanilla extract
- 1 tsp baking powder (cornstarch free if grain free needed)
- 1/4 cup almond milk
Add ins:
- 1/4 cup - 1/2 cup mini chocolate chips (reserve 2 tbsp for topping)
Instructions
- Preheat oven to 350F. Line 8x8 baking pan with parchment paper.
- Mix all the ingredients, except chocolate chips, in a food processor. Taste and add more maple syrup if needed (remember chocolate is sweet too)
- Stir in chocolate chips (except for 2 tbsp).
- Transfer to prepared baking dish, spread evenly. Top with reserved 2 tbsp chocolate chips.
- Bake for 40 minutes until the sides have shrunk from the size of the pan and a toothpick comes out clean.
- Allow to cool for 15 minutes before trying to remove from the pan. Once allotted time has passed, transfer to cooling rack until completely cooled.
- Once completely cooled, cut into bars. Store any extras in the refrigerator.
I made these today and they’re delicious!!!
The recipe calls for a 540ml can of chickpeas but I only had a 398ml can, which came to about 1 1/2 cups. The recipe still turned out great.
Thank you!!!!!
Cathy,
I’m so happy the recipe worked out for you! Thank you for giving it a try. xo Andie
I made these last night & I am now obsessed 🙂 I won’t say how many I’ve had!! I did sub out the 1 tsp baking powder (bc it contains cornstarch) with 1/4 t. baking soda & 1/2 t. cream of tartar. I also used non-alc, sugar free vanilla (it’s expensive but worth it), and instead of chocolate chips (I needed something vegan, sugar free and stevia / erythritol free) – I chopped up a crunchy caramel primal chocolate bar (made by eating evolved) – which worked pretty well but the pieces you sprinkle on top melt kinda weird so I recommend mixing it all in. I also used a tad less maple syrup. This recipe is fantastic though – the texture is wonderful! I will be making these all the time and perhaps experimenting with other add-ins. Since they’re kind of muffin like, do you think it would work to add fresh blueberries? Or perhaps do some kind of cinnamon swirl flavor? Yum!!
Polly, Thanks for sharing those substitutions! So glad you enjoyed the recipe and it worked out for you.
You’re giving me new ideas 🙂 I have a blueberry pizookie that comes to mind. I might just have to try some new variations of this recipe now too.
xo Andie