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Chickpea Blondies

By OcadoLife
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…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

8 total
  • 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

4 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. Line a square 20cm baking tin with baking paper.

  2. 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.

  3. 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.

  4. 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.