The Back Yard Lemon Tree

A couple of months ago I posted a recipe for black bean brownies, soon after I posted that recipe I started making these chickpea blondies and I haven’t made the brownies since. In the battle of the bean based sweet treats these blondies have won.

They are vegan, gluten free and potentially (if you use sugarless maple syrup and chocolate chips) sugar free. Like the black bean brownies the chickpeas meld perfectly into the into the background. You don’t have to mention they’re made of chickpeas because trust me nobody will be any the wiser.

What else can I say – these are now my go to sweet treat, they are super easy to make, keep well in fridge for a week or two and most importantly, delicious.

Chickpea Blondies

• 1 can chickpeas (400 ml) drained and rinsed (This will give you about a cup and half of chickpeas)
• 1/2 cup of cashew butter or nut butter of choice, peanut butter, almond and cashew butter are all good.
• 1/2 cup maple syrup (can sugar free maple syrup)
• 1 tablespoon vanilla extract
• 1/2 teaspoon bicarb (baking soda)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup of almond flour or oat flour
• 1/2 cup of mini dark chocolate chips (Extra chocolate chips for sprinkling on top)

1. Heat oven to 175C (350F) and line a 20x20cm (8×8 inch) cake tin with parchment paper.
2. In a food processor blend all the ingredients apart from chocolate chips – almond flour, chickpeas, maple syrup,cashew butter, vanilla extract, salt, baking powder and baking soda. Blend until very smooth.
3. Stir in chocolate chips then add batter to pan and smooth top. Add a few extra chocolate chips to the top.
4. Bake for 25 to 30 minutes until edges are golden. Cool blondies for at least 10 minutes and place in refrigerator to cool for at least one hour or preferably overnight.
5. Cut blondies into 12 for large blondies or 16 for small ones. Enjoy as a guilt free treat.