Ingredients
1 can (15 oz) chickpeas, rinsed and dried
1/2 cup almond or cashew butter
1/3 cup maple syrup
2 tsp pure vanilla extract
1/2 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon (optional)
1/2 cup dark chocolate chips
1/3 cup chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a food processor, blend chickpeas, nut butter, maple syrup, vanilla extract, baking powder, sea salt, and cinnamon (if using) until completely smooth.
3. Fold in chocolate chips and walnuts using a spatula.
4. Spread batter evenly into the prepared pan.
5. Bake for 25–28 minutes, until edges are golden and the center is set.
6. Cool in pan for 20–30 minutes before slicing into squares.
Notes
Nut-Free: Use tahini or sunflower seed butter instead of almond/cashew butter. Note: Sunflower seed butter may cause a green tint—this is harmless.
Sweetener Variations: Brown sugar yields a chewier texture; coconut sugar offers a lower-glycemic option.
Storage: Store at room temperature for up to 3 days, in the fridge up to 1 week, or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 185
- Sugar: 10g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg