Flourless Chocolate Chip Chickpea Blondies with Sea Salt vegan, gluten-free & healthy
Have you ever spent thus enough time or energy on something, and then realize it wasn’t even worthwhile?
It’s kind of like when you bake a wedding cake and absolutely hate the end result. Or whenever you time someone for too long only to end up being disappointed or hurt. Sometimes it could even be if you listen to whole Taylor Swift tracks.
Anyway, the point is, despite the fact that you’ve needed to live through items that seemed pointless and time-consuming, you learned from their website. You realize that sometimes you can’t trust those Martha Stewart dishes, and that the person you dated actually taught you a lot about what you need in another relationship. Oh which Taylor Swift song? Absolutely change the station rather than purchase a different one of her tunes off iTunes again. Harsh Mon realities coming at you.
Oh but these blondies? Amazing bites of peanut butter chocolate chip cookie bliss. No regrets. They’re simply SO worthwhile!
Now don’t believe I’ve gone all weird on you because I put chickpeas inside a blondie without any flour or butter.
Nevermind, clearly I’m a bit weird. After all I am enthusiastic about Zac Efron.
Sorry, I got distracted. Back again to the blondies.
These are made out of chickpeas, peanut butter (or your favorite all-natural nut butter), pure maple syrup, and delicious chocolate chips. They are so easy to make and can maintain your belly in less than a half hour! Plus, they’re fudgy, packed with chocolates chips, and so wonderfully chewy. The ocean salt really requires it outrageous though; they reminded me of the best peanut butter delicious chocolate chip cookies
Wait, here’s the best part: these blondies are healthy and filled with both fiber and proteins. There aren’t any odd ingredients either.
Even if you aren’t vegan or gluten-free, I believe you’ll really enjoy them!
5.0 from 2 reviews
Calories from fat: 120
Body fat: 6g
Carbohydrates: 13.5g
Sugar: 6.9g
Dietary fiber: 1.8g
Protein: 3.5g
Prep period:
5 mins
Cook time:
20 mins
Total time:
25 mins
Ingredients
1/2 cup all natural almond butter or peanut butter
1/3 cup genuine maple syrup or agave nectar (you can also use honey if you are not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
sea salt, for sprinkling
Instructions
Preheat oven to 350 levels F and squirt 8×8 inch skillet with nonstick cooking spray.
Within a food processor, add all ingredients except chocolate chips and course of action until batter is smooth. Flip in 1/3 cup of chocolate chips, I love to use dark chocolate because it offers less glucose but it’s up to you. Notice: Batter will be thick and very delicious, so you could actually just consume it on your own!
Pass on batter evenly in prepared skillet then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, therefore i like to spray my spatula with nonstick cooking squirt first.) Bake for 20-25 minutes or until toothpick arrives clean and sides are a little bit brownish. The batter may appear underdone, but you don’t need them to dry!
Cool skillet for 20 short minutes on wire rack. Sprinkle with sea salt then trim into squares. Makes 16 blondies.
Adding an egg to the batter will make it more cake-like, however, not vegan.
You can use your preferred nut butter, simply make certain it’s natural.
Feel free to add in other things according to your dietary needs like nuts, dried out fruit, or other types of chocolate.
Sarah Ross
Wow these appear amazing. I love the thought of using chickpeas. Sounds like a balanced and healthy treat that I’d love to make!
i’m glad we were holding effective, though. they look fabulous!
Incidentally I featured this formula on my Top 15 Healthiest Tasty Treats list. If you want a badge for your site or just to check it out feel free to look at it out right here: – Have got a good day!
They are amazing, as all your recipes are!
What do you use to get the nutritional info for each formula? I love that its included!
Hi Monique,
What a fun pig feet vinegar recipe idea- cant wait to try it! But did wish to let you know that the nutrition information has an mistake- impossible for total carbohydrate to become 6 g when sugar is normally 13.5 grams since sugar are included in total carbohydrate. Will be pleased to calculate a correct diet facts label a muslim formula if you want.
Sandi Hemming, RDN Foodycoach@
Oh and I trust Marion qui pique, the uncooked dough is yummy.
Thx!
adina
This looks a lot like a recipe I’ve used before ( -chip-blondies-and-theyre-good-for-you/ ) but I may try it with these proportions too…
@ Vicky: Natural PB would be ‘with only 1 1 ingredient’! probably 2, if it offers added sodium! If there is no oil then there’s something going on…
We wonder if everyone even now credits the original person who made the chocolates cookie on the Blogs?!
super delicious and they look exactly like in the picture
the tough part was peeling all of the chickpeas to slice the stomach problems
you don’t say when the 15 oz. can is normally 15 oz net weight after becoming drained – within the can I got I was still left with about 1/2 that amount after draining and rinsing
We added an egg and they were still super mouth watering and most are gone
how long can they retain in the fridge, I guess they shouldn’t be left out, being so moist
can they be frozen
We were holding atrociously terrible. You are all liars.
I actually apologized to my tastebuds. If anyone thinks these are great, you should attempt a real blonde. It’ll blow your f’ing mind.
Michelle Hyatt Sneathen – yes! I have baked with it before without concern- but no cooking soda
– live and your day went on they turned bright green! a lot for covering the best with melted chocolate to disguise. The youngsters refused to eat them.We ate them all- very very great! Also- fyi next year-Great for st,patty’s time anyone:)
They do taste so much better in the event that you wait patiently until they will have cooled off completely.
Delicious! I produced these with sunflower seed butter due to peanut/treenut allergies inside our home, and gladly they didn’t turn green, at least not by day 3. I have had other goodies made with sunflower nut butter turn green as described though. My children have no idea that they are made out of chickpeas -leftover from my aquafaba journeys!
I made the formula in my own cuisinart food processor chip and sunflower seed butter was my only substitution. I used agave as the sweetener, and Enjoy Life’s mega delicious chocolate chips. We discover that they taste best warmed so the chocolate chips are somewhat melty-yumm! That is a keeper.
But Please don’t use agave nectar. It’s so not good for you personally. Highly sophisticated, oftentimes lower with HFCS, and higher in fructose than HFCS. It is not a healthy” sugar choice.
Just keep it as either maple syrup or honey.
Query: my edges were browning however they fall apart while i try remove them from the cooking dish. Should I have baked them longer?
Verdict: I’d recommend to very health-conscious vegans who want mild foods, however, not to those who like a high and decadent lovely dessert.
Sorry!
Gina