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  • Writer's pictureLeanne Fullwood

Chickpea Blondies

Updated: Jun 5, 2019

Here’s my recipe for double chocolate chickpea blondies. I found the concept of this recipe a little weird at first but I love the texture and flavour of these little sweet treats. There are so many ways you could vary it- I think these would also be amazing with fresh raspberries, a little extra Nut butter over the top and a sprinkle of flaked almonds. I tried another batch of these with dedicated coconut and dark chocolate (like a Bounty Blondie!) which was also pretty epic!

Take the base recipe and experiment with whatever flavours you fancy! Or stick to the original recipe below with the white and dark chocolate and you won’t be disappointed!

Double Chocolate Chickpea Blondies

Makes 9 slices


1 can Chickpeas, drained

1/3 cup (80ml) Maple Syrup

1/2 cup (125g) Natural Peanut Butter

2tsp Vanilla

1/4 tsp Baking powder

1/4 tsp Bicarbonate of Soda

1/2 cup (90g) chopped dark chocolate

1/2 cup (90g) chopped white chocolate

(use dairy free if vegan!)


1- In a blender, blitz the chickpeas, maple syrup and peanut butter until smooth.

2- Add 3/4 of all the chocolate (keeping some aside for the topping), bicarb and baking powder and then mix together.

3- Pour into a greased and lined 8” square pan.

4- Level out in the pan and top with remaining chocolate.

5- Bake at 175’C for 20-25 mins.

6- Leave to cool completely in the tin and slice into 9 epic blondie slices!

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