These simple fudgy chickpea blondies are vegan, flourless and gluten-free. Finished off with a healthy salted caramel sauce.
Servings: 12 slices
- 65 g peanut butter
- 85 ml maple syrup
- 50 g chocolate chips
- 50 g walnuts
- 1 can chickpeas drained
- 1 tsp baking powder
- 80 g protein powder
- 100 g dates
- 350 ml plant milk
- 1 tsp coarse salt
Preheat oven to 180C.
For the blondies, start by heating the maple syrup and peanut butter in a saucepan until runny.
Place with the remaining ingredients (except walnuts and chocolate chips) in a food processor and blitz to a smooth, coarse batter.
Fold in the walnuts and chocolate chips and pour into a baking dish lined with greaseproof paper.
Bake for 20 minutes.
For the caramel, soak the dates in hot plant milk for at 1 hour.
Pour into a food processor and blitz into a smooth cream until no bits are present.
Pour on top of the blondies and serve.
- The chickpeas can be replaced with other cooked beans, such as white beans or butter beans which have a more creamy texture and less earthy flavour. Other beans include black beans which are more rich and nutty.
- Walnuts can be omitted or replaced by other nuts such as roast almonds or hazelnuts.
- Protein powder can be omitted altogether if you do not feel the need to include it.
Calories: 142kcal | Carbohydrates: 14g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 285mg | Potassium: 185mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg