Chickpea Blondies With Peanut Butter

So, I have a confession. I am obsessed with this recipe. 

 

These chickpea blondies are the real deal, folks!  

 

Here are 3 reasons why I'm head over heels for 'em:

 

First of all, I eat them at breakfast and I'm full until lunch. They are loaded with peanut butter and chocolatey goodness (which is a combo I just can't resist).

 

Also, if you also adore PB & chocolate, but need something more substantial than a sugary brownie, these chickpea blondies are right up your alley.

 

Lastly, they are nutrient-dense and jam-packed with superfoods.

 

P.S. did you know that both chickpeas AND peanuts are a part of the legume family? Surprise!

 

Also, I love baking with legumes because they are:

 

 

Plus, chickpeas taste super nutty!

 

Chickpeas have a very subtle, nutty flavor when cooked. (I promise there is nothing bean-y about them). It is almost comparable to walnut flour. So, if you share 'em with your pals, I bet they will never guess the secret ingredient in these chickpea blondies!

 

So, set aside some time today and bake these babies. Chocolatey, peanuty, nutty goodness awaits! Plus, they will rock your tastebuds and you'll want to hog them all for yourself. Let's be real here, people.

 


Chickpea Peanut Butter Blondies

 

Ingredients

The Base

  • 1 cup of cooked chickpeas
  • 4 tablespoons of coconut oil
  • 8 dates
  • 1 cup of peanut butter
  • 2 tablespoons of vanilla
  • 1 teaspoon of stevia
  • 1 and 1/2 cups of water

 

The Reactants

  • 1/8 teaspoon of baking soda
  • 1 teaspoon of lemon juice

 

The Yummy Bits

  • 1/2 cup of vegan chocolate chips

 

The Psyllium "Egg"

  • 1 tablespoon of psyllium husk seed
  • 4 tablespoons of water

 

Instructions

 

  1. First, cook the chickpeas.
  2. Then, make the psyllium egg. Grab a bowl and add the 2 ingredients from "The Psyllium Egg" section and let it gel up for 5 minutes.
  3. Preheat your oven to 350 degrees Fahrenheit.
  4. Now, in a blender, add all the ingredients from "The Base" section above.
  5. Pulse until smooth. (Feel free to add more water if the blender's blades aren't spinning).
  6. Next, grab a 9x9 inch glass baking dish.
  7. Use coconut oil to coat the glass baking dish.
  8. Pour the contents of the blender into the glass baking dish.
  9. Then, fold in the psyllium "egg."
  10. Fold in the chocolate chips.
  11. Now, grab another bowl and add "The Reactants" together.
  12. Let it bubble up.
  13. Fold it gently into the baking dish.
  14. Then, cook in the oven for 40 minutes (or until fully cooked).

 

So, let me know what you think!

 

Leave me a comment below, or on Twitter, or Instagram! I always love hearing how my recipes turned out for you.

Xo,

Kelly