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Chickpea Peanut Butter Blondies

by Nensi Beram
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Chickpea Peanut Butter Blondies

Recipe characteristics

  • Healthy gluten-free blondies made with chickpeas, peanut butter, date sugar, and dark chocolate chunks.
  • Easy to make
  • Refined sugar free (sweetened with date sugar)
  • No added oils
  • Protein-packed
  • High in fiber
  • Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Chickpeas: Chickpeas need to be cooked in advance but you can also use canned chickpeas. Check How to cook chickpeas for instructions.
  • Peanut butter: You can use chunky (my personal favorite) or smooth peanut butter.
  • Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor. 
  • Date sugar: Date sugar is an excellent alternative to refined sugar. Unlike other granulated sugars that go through heavy processing, date sugar is simply ground dried dates. It adds a rich sweetness to recipes.
  • Rice milk: Substitute it with soy milk, oat milk or almond milk. 
  • Dark chocolate: I added chopped dark chocolate with 85 percent cocoa solids but, if you prefer, you can use chocolate chips instead. 
  • Flaxseeds: You’ll need ground flaxseeds for this recipe.

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Step 1

Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.

Step 2

In a large bowl, mix together the dry ingredients: almond flour, date sugar, ground flaxseeds, and baking powder.

Step 3

Drain chickpeas well and remove the skins (measure chickpeas after removing skins).

Step 4

Place chickpeas, 200 ml rice milk ( Tip: Don’t use milk straight from the fridge, it should to be at room temperature), and peanut butter into a high-speed blender and blend until relatively smooth.

Step 5

Transfer the chickpea mixture to a bowl with dry ingredients and briefly mix with a hand mixer until all is well combined. Add 3-4 extra tablespoons of rice milk if the batter is too thick (the thickness of the batter will depend on the thickness of peanut butter) and adjust sweetness if needed. 

Step 6

Fold in roughly chopped dark chocolate chunks with a spatula. 

Step 7

Pour the batter into the prepared pan and bake for approx. 40-45 minutes. After 30 minutes, loosely cover the blondies with a sheet of aluminum foil to prevent the top of the blondies from burning.

Step 8

Remove from the oven and let it cool fully.  I usually put the blondies in the fridge for another hour or two before slicing. Note: It’s important that the blondies are fully cooled before slicing. 

Tips and how-tos

How to cook chickpeas
  • Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.
  • Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.
  • It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.
  • Keep cooked chickpeas in the fridge for 3-4 days.
  • And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.
  • Note: When making desserts with chickpeas, you’ll want chickpeas to be really soft and tender.
How to store blondies

Blondies can be stored in an air tight container in the refrigerator for about 3-4 days.

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Chickpea Peanut Butter Blondies

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.

Chickpea Peanut Butter Blondies

Chickpea Peanut Butter Blondies

Nensi Beram
Healthy Chickpea Peanut Butter Blondies made with chickpeas, peanut butter, date sugar and dark chocolate chunks. Refined sugar-free, vegan (dairy-free, egg-free), gluten-free, and sooo yum!
Prep Time 30 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan
Servings 16
Calories 139 kcal

Ingredients
  

  • 250 g cooked chickpeas (peel the skins) measure chickpeas after removing skins
  • 100 g chunky peanut butter
  • 100 g almond flour
  • 100 g date sugar
  • 230-250 ml rice milk
  • 2 teaspoons baking powder approx. 10 g
  • 20 g ground flaxseeds
  • 50 g coarsely chopped dark chocolate

Instructions
 

  • Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.
  • In a large bowl, mix together the dry ingredients: almond flour, date sugar, ground flaxseeds, and baking powder.
  • Drain chickpeas well and remove the skins (measure chickpeas after removing skins).
  • Place chickpeas, 200 ml rice milk ( Tip: Don't use milk straight from the fridge, it should to be at room temperature), and peanut butter into a high-speed blender and blend until relatively smooth.
  • Transfer the chickpea mixture to a bowl with dry ingredients and briefly mix with a hand mixer until all is well combined. Add 3-4 extra tablespoons of rice milk if the batter is too thick (the thickness of the batter will depend on the thickness of peanut butter) and adjust sweetness if needed. 
  • Fold in roughly chopped dark chocolate chunks with a spatula. 
  • Pour the batter into the prepared pan and bake for approx. 40-45 minutes. After 30 minutes, loosely cover the blondies with a sheet of aluminum foil to prevent the top of the blondies from burning.
  • Remove from the oven and let it cool fully.  I usually put the blondies in the fridge for another hour or two before slicing. Note: It’s important that the blondies are fully cooled before slicing. 

Notes

How to store blondies
Blondies can be stored in an air tight container in the refrigerator for about 4-5 days.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Chickpea Peanut Butter Blondies
Serving Size
 
16
Amount per Serving
Calories
139
% Daily Value*
Fat
 
9
g
14
%
Sodium
 
146
mg
6
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea blondies, healthy blondie recipe

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2 comments

Lois June 30, 2022 - 7:13 pm

How can I get the measurements in USA, tsp, cups, etc? This keeps me from making the wonderful recipes.

Reply
Nensi Beram July 1, 2022 - 2:18 pm

Hi, Lois! I use grams because it is the most accurate way of measuring, especially in gluten-free baking where even the slightest difference in grams can mess up the recipe. The problem occurs when measuring a dry ingredient, like flour or sugar by volume, it usually results in a variety of different weights. For example, 50 grams of rice flour is equivalent to 0.211 ( ~ 1/4) US cup. So, when measuring 1/4 of a cup, someone might end up with 55, 60, or even 65 grams of flour which could make a big impact on the end result.

A kitchen scale is very inexpensive and will really take your baking to the next level! And most if not all measuring cups have mL on the opposite side from the cups/fl ounces.

I do have a plugin that automatically does the conversion to US measurements but it is disabled at the moment as it doesn’t seem to be very accurate and I simply cannot guarantee the results.

Reply

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