Pumpkin Spice Chickpea Blondies (Vegan)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
12 servings
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Calories
157 kcal
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Course
Dessert
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Cuisine
American, International
Pumpkin Spice Chickpea Blondies (Vegan)
Description
Pumpkin Spice Chickpea Blondies (Vegan) use canned, rinsed chickpeas as a base, blended with almond butter, maple syrup, and coconut sugar to form a smooth batter. Almond flour and baking soda and powder provide structure, while pumpkin pie spice adds a characteristic warm, spiced note. Chocolate chips are folded in for texture and melted bursts of chocolate throughout. Baking in a parchment-lined tin produces blondies with a tender interior and a lightly golden crust.
The blend of spices, nutty butter, and chocolate makes these blondies flavorful without any eggs or dairy, appealing to vegan and plant-based eaters. They can be served as a snack or dessert and offer a unique twist by incorporating chickpeas, which contribute moisture and subtle earthiness without overt bean flavor.
For best results, use superfine almond flour and avoid substituting with coconut flour or almond meal, which could alter texture significantly. The recipe also suggests making your own pumpkin pie spice blend for freshness. Let the blondies cool before cutting to ensure clean slices and optimal texture.
Ingredients
- 1 chickpeas unsalted, canned, 15.5 oz, drained and rinsed
- 6 tablespoon almond butter 96g
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
- ¼ cup coconut sugar 35g
- ¼ cup almond flour 28g, superfine, not almond meal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F and lightly grease and line an 8” x 8” tin with parchment paper.
- Drain and rinse chickpeas under cold water for at least 30 seconds; then gently pat dry.
- Add all ingredients (excluding the chocolate chips) into a food processor. Blend and pulse until completely smooth. For about 45 seconds to 1 minute.
- Remove the blade and fold in the chocolate chips with a spatula.
- Evenly spread the batter into the greased tin and sprinkle the rest of the chocolate chips on top.
- Bake for 25 - 28 mins.
- Let cool before serving, and enjoy!
Notes
- Use 2 to 3 teaspoons of homemade pumpkin pie spice composed of cinnamon, ginger, cloves, and nutmeg for best flavor.
- Coconut sugar can be substituted 1:1 with light brown sugar if needed.
- Do not replace superfine almond flour with coconut flour or almond meal to maintain the intended texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 218mg | 9% |
| Potassium | 135mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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