Flourless Chick Blondies
Last May I published healthier mud cake recipe, that was a big hit. That mud cake was made of chickpeas, but no one couldn’t guess it. So, inspired by that success and popularity, I wanted to share with you as well this flourless chickpea blondie recipe, which is for sure at least as yummy as that mud cake.
These Flourless Chick Blondies are naturally gluten free, vegan friendly, dairy-free, refined-sugar free and made with plenty of creamy almond butter. The secret ingredient, chickpeas, make this treat super soft and ooey-gooey + they’ll bring a nice punch of protein. So, what’s not to love? Pick up a jar of creamy almond butter and get baking!
PS. You can always replace almond butter with some other nut butter, chickpeas with white beans (but I highly suggest using chickpeas!) and use for example erythritol, if maple syrup & coconut sugar doesn’t fit into your diet. Also, these blondies blend the easiest when all the ingredients are at room temperature.
400g chickpeas (garbanzo beans), cooked, rinsed and drained
1 1/4 dl almond or cashew butter
1/2 dl maple syrup or honey + 1/2 dl coconut sugar OR 1dl powdered erythritol for low sugar version
2 tbsp milk of your choice, I prefer almond milk
2 tsp vanilla extract
½ tsp fine sea salt
½ tsp baking powder
¼ tsp baking soda
50g chocolate chips or any chocolate of your choice chopped roughly (use whatever suits into your diet: vegan, sugar free, dairy free, low carb, high protein…)
• Preheat oven to 175 C°.
• Line small baking pan (mine is 20 cm X 20 cm) with baking paper and set aside.
• Put all ingredients except chocolate into blender or food processor.
• Blend until creamy and smooth. Give your blender short break(s) if it looks or sounds like it needs them. At this point, I would suggest you give the batter a taste, if it’s not sweet enough for your liking add more sweetener.
• Once smooth and sweet enough, add chocolate chips and fold them in with big spoon.
• Pour mixture into your prepared pan and press down the dough until you have one even layer.
• Bake in preheated oven for 15-20 minutes or until the top is set and slightly golden brown. (If you use erythritol instead of coconut sugar + maple syrup, the color will be lighter)
• Let cool for at least 30 minutes, cut in pieces and enjoy!
Store in an airtight container in the refrigerator. These blondies can be eaten cold or warm. If you choose warm ones, warm them in the microwave for 10-15 seconds.
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