Peanut Butter Chickpea Blondies
These Peanut Butter Chickpea Blondies are SO EASY! A healthy, fudgy dessert rich with protein, peanut butter, and chocolate chips, perfect for any occasion.
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Baking pan (8x8 inches)
- Parchment Paper
Ingredients
- 1 can chickpeas rinsed (approx. 15 oz.)
- 1 cup peanut butter smooth or crunchy
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsweetened shredded coconut
- 0.5 teaspoon sea salt
- 0.5 cup dark chocolate chips
- 0.5 cup crushed pretzels optional
Instructions
- Preheat your oven to 350°F (175°C). Prepare your baking pan by lining it with parchment paper, leaving some overhang for easy removal later.
- In your food processor, combine the rinsed chickpeas, peanut butter, maple syrup, and vanilla extract. Blend until smooth and creamy. Scrape down the sides as needed to ensure everything is well mixed.
- Add the baking soda, baking powder, shredded coconut, and sea salt into the mixture. Pulse the food processor until just combined. The dough will be thick, but that’s exactly what you want!
- Transfer the mixture to a large bowl and gently fold in the dark chocolate chips and crushed pretzels (if using). Make sure the chips are evenly distributed.
- Spoon the mixture into your prepared baking pan, spreading it out evenly. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Allow the blondies to cool in the pan for about 10 minutes. Use the parchment overhang to lift them out onto a wire rack to cool completely. Once cooled, slice into squares and enjoy!
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter or tahini.
- To make it vegan, ensure the chocolate chips are dairy-free or use carob chips.
- Adjust maple syrup to reduce sweetness to your preference.
- Overbaking can dry out blondies; check early for doneness with a toothpick.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.