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Chickpea blondies with peanut butter

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 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snack
Cuisine British
Servings 16

Ingredients
 
 

  • 400 g cooked chickpeas from a tin, drained and rinsed
  • 175 g peanut butter unsweetened, crunchy or smooth, you can also use cashew butter
  • 75 g maple syrup
  • 2 tsp vanilla extract
  • 1/2 tsp salt optional
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 75 g ground or chopped almonds

Instructions
 

  • Grease and base line a square cake tin measuring 20cm x 20cm. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place all the ingredients in a food processor and whizz up together. If you don't have a food processor you will need to mash the chickpeas up really well before combining with the other ingredients.
  • Pour into the cake tin and spread evenly. Bake for around 20 minutes until a skewer comes out clean. Be careful not to overcook or they'll be a bit dry.
  • Cool in the pan for 20 minutes or so then turn out and cut into squares. Makes 16 blondies.
Keyword chickpea blondies
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