Chickpea Blondies
By OcadoLife
Published on 20 December 2021
Looking for a guilt-free bake?
These Chickpea Blondies by registered nutritionist Anita Bean should fit the
bill. Made with chickpeas, mashed banana and cashew butter, they have less
saturated fat and sugar than traditional blondies yet are gloriously squidgy.
Dark chocolate chips add texture, or you could swap
them for chopped pecans or walnuts.Time and servings
35 minsTotal time
10 minsPrep time
25 minsCooking time
Ingredients
- 50 g of plain flour
- 400 g of tinned chickpeas, drained and rinsed (or 125g dried chickpeas, soaked and cooked according to pack instructions)
- 125 g of cashew butter
- 90 ml of honey
- 1 ripe banana
- 1 medium egg
- 1 tsp of vanilla extract
- 75 g of dark chocolate chips
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Line a square 20cm baking tin with baking paper.Step 2
Add all the ingredients except the chocolate chips to a food processor and blitz until smooth. You may need to stop a couple of times to scrape the mixture from the sides of the food processor with a spatula.Step 3
Transfer the mixture to a bowl, then fold in most of the chocolate chips, setting a few aside for decoration. Pour into the prepared tin, smooth the surface with a palette knife and sprinkle the reserved chocolate chips on top.Step 4
Bake for 25 mins until lightly golden. Remove from the oven, leave in the tin to cool and firm up, then cut into 9 squares. The blondies will keep for 3 days in an airtight container in the fridge.