Tuesday 30 March 2021


O M G these blondies, made from a chickpea, ground almond, maple syrup and peanut butter dough, are the most fudgy amazing little things that are completely gluten and dairy free! 

Who knew blended chickpeas would indeed form such a good base to a sweet baked treat and though I am not a vegan I was totally won over and surprised by this alternative to your standard blondie. 

A revelation to those with dietary restrictions and requirements but also bloody delicious for those without!


  • 1 can canned chickpea of 400 g (14 oz), drained, towel dried
  • 1/3 cup peanut butter
  • 1/2 cup maple syrup
  • 1/2 tablespoon Vanilla
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Sea salt
  • 1/3 cup ground almond
  • 1/3 cup chopped up vegan friendly chocolate (I always use Dr Oetker's cooking chocolate)

  • Preheat oven to 180°C.
  • Line a 9-inch x 9-inch baking tray with parchment paper. Set aside.
  • Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY important, or the blondies will be fragile and too moist
  • Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.
  • Blend on high speed until smooth, and no big lumps are left.
  • Add in ground almonds and process again at high speed for 15-30 seconds to blend evenly.
  • Remove the food processor blade, stir in chocolate chunks. 
  • I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. 
  • This also prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.
  • Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.
  • Bake for 30 minutes or until golden and crusty on top. 
  • CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller the blondies are thicker, and it may take more than 30 minutes to set. 
  • Always insert a pick in the center of the blondie to check baking. 
  • If it comes out clean with little crumbs, it is ready.
  • Cool 10 minutes in the tray to firm up the blondies. 
  • Don't skip this or they will break. 
  • Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful the blondie will still be soft and fragile. 
  • If you feel it is too soft or moist wait 10 more minutes before transferring it onto the cooling rack. 
  • This prevents the blondie from breaking.
  • Cool for at least an hour before slicing or they can be fragile.
  •  After 1 hour, you can pop the blondie in the fridge, this will add an extra fudgy texture and make it easier to slice.

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