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peanut butter chickpea blondies on blue and pink plates

CHICKPEA AND PEANUT BUTTER BLONDIES

Mandy Mazliah
This recipe for chickpea blondies with peanut butter couldn’t be easier. They are a great snack or lunch box filler to make for kids as they contain no refined sugar.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine British
Servings 9
Calories 274 kcal

Ingredients
 
 

  • 480 g cooked chickpeas (2 standard UK-sized tins, drained and rinsed)
  • 175 g peanut butter (unsweetened, smooth or crunchy)
  • 75 g maple syrup
  • 2 teaspoon vanilla extract
  • ½ teaspoon salt (optional)
  • ¼ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 75 g ground almonds

Instructions
 

  • Grease a 20cm (8inch) square cake tin. Line with baking paper. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place all the ingredients in a food processor and pulse together, stopping to scrape the sides down once or twice
  • Pour into the cake tin and spread evenly. Bake for around 20 minutes until a skewer comes out clean.
  • Cool in the pan for 20 minutes then turn out and cut into squares.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 274kcalCarbohydrates: 26gProtein: 11gFat: 15gSaturated Fat: 2gSodium: 265mgPotassium: 302mgFiber: 6gSugar: 10gVitamin A: 14IUVitamin C: 1mgCalcium: 68mgIron: 2mg
Keyword chickpea blondies
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