Peanut Butter Chocolate Chip Chickpea Blondies
User Reviews
4.5
Peanut Butter Chocolate Chip Chickpea Blondies
Description
"Peanut Butter Chocolate Chip Chickpea Blondies" are made by pureeing drained and rinsed garbanzo beans with peanut butter, coconut oil, pure maple syrup, vanilla extract, and apple cider vinegar to create a smooth batter. Baking powder, baking soda, salt, and optional cinnamon provide leavening and seasoning. Once chocolate chips are folded in, the batter is spread evenly in a parchment-lined 8" x 8" pan and baked at 350°F until set, around 25 to 35 minutes depending on oven and batter thickness.
The result is a blondie with moist, slightly dense texture that holds together well once cooled. The peanut butter provides a creamy richness while the chickpeas contribute subtle earthiness and protein. The dark chocolate chips add a bittersweet contrast to the nutty base flavors. These bars benefit from resting for about an hour after baking to solidify and facilitate clean slicing.
These blondies offer a creative way to incorporate legumes into dessert and can serve as a snack or treat with familiar peanut butter and chocolate flavors.
Notes mention that cannellini or black beans can substitute chickpeas and other liquid sweeteners like coconut palm syrup or agave nectar can replace maple syrup.
Ingredients
- 1 (15-oz) can garbanzo beans drained and rinsed, see note
- 1/3 cup peanut butter unsweetened
- 2 Tbsp coconut oil
- 1/2 cup pure maple syrup see note**
- 1 tsp vanilla extract pure
- 1 tsp cider vinegar or lemon juice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt sea salt
- 1/2 tsp ground cinnamon optional
- 3/4 cup dark chocolate chips or chunks
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and line an 8" x 8" baking pan with parchment paper.
- Add all of the ingredients for the bars to a blender except for the chocolate. Blend until completely smooth. Stir the chocolate chips/chunks into the batter.
- Transfer the batter to the prepared baking dish and smooth into an even layer. Bake on the center rack of the oven for 25 to 35 minutes (mine took 35).
- Allow the bars to sit 1 hour before cutting to help them set up (if you cut them before an hour, they will fall apart very easily). Cut, serve, and enjoy!
Notes
- Drain and rinse canned chickpeas well before use to avoid bean can flavor.
- You can substitute cannellini or black beans for chickpeas if desired.
- Maple syrup can be replaced with coconut palm syrup or agave nectar as alternative sweeteners.
- Allow bars to rest for about one hour after baking to firm up before cutting, ensuring they hold together without crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15bars
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1of 15 | |
| Calories | 169kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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