CHICKPEA ALMOND BUTTER BLONDIE RECIPE (Passover friendly, plant-based, gluten-free, vegan)
Indulge guilt-free with these delicious Chickpea Almond Butter Blondies! Packed with protein and bursting with flavor, they're a great treat for any occasion. Plus, they're flourless, gluten-free, vegan and a perfect Passover dessert. I promise you can’t even taste the chickpeas. Give them a try and satisfy your sweet tooth the healthy way.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
INGREDIENTS
1 ½ cup canned Chickpeas - or 1 can of canned chickpea of 400g (14 oz), drained, towel-dried
⅓ cup Almond Butter (unsalted) or sunflower seed butter if nut-free. You can also use peanut butter.
½ cup Raw Honey or Raw Maple Syrup- or any liquid sweetener like agave syrup or date syrup
½ tablespoon Vanilla Extract
¼ teaspoon Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Sea Salt
⅓ cup Almond Flour or oat flour (equal swap)-fudgier with almond flour
⅓ cup Dark Chocolate Chips
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Line a 8-inch x 8-inch brownie pan with parchment paper. You can also use a 6-inch x 6 inch pan for a thicker blondies. Set aside.
Rinse, drain and dry/rub the chickpeas in a clean towel to remove all the water or moisture. This is very important, or the blondies will be fragile and too moist.
Place the chickpea in the bowl of a food processor and add almond butter, honey/maple syrup, vanilla, baking soda, baking powder and salt.
Blend on high speed for I minute or until smooth without lumps.
Add in almond flour and process again at high speed for 15-30 seconds to blend evenly.
Remove the food processor blade and stir in chocolate chips. Keep 3 tablespoons on the side and sprinkling them later on top of the blondies. This prevents adding too many chocolate chips in the batter that will melt and turn your blondies into brownies.
Spread the batter evenly onto the prepared baking pan and sprinkle the extra chocolate chips on top.
Bake 20-30 minutes or until golden and crusty on top. If your pan is wider, it will cook way faster. If your pan is smaller, the blondies are thicker, and it may take more than 30 minutes to set. Insert a toothpick in the center and If it comes out clean with, it is ready.
Cool 10 minutes in the pan to firm up the blondies. Don't skip this, or they will break. Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondies from the pan and transfer it onto a cooling rack. Careful, the blondies will still be soft and fragile. If you feel it is too soft or moist, wait for 10 more minutes before transferring it onto the cooling rack. This prevents the blondies from breaking.
Cool for at least 1 hour before slicing into 1 bar, or they can be fragile. After 1 hour, you can pop the blondies in the fridge for 1 hour It will add an extra fudgy texture and make it easier to slice.