Monday, December 29, 2014

Chickpea Blondies

Not all of the holiday desserts have to be unhealthy! These blondies taste fantastic. You can even eat the whole pan while feeling good about yourself. At least that's what I did. Then my cousins and sister proceeded to do the same. I made these before I went to Bethlehem, which is also known as Christmas city. They set up little shops all over town like in Europe with local crafts, etc. It was freezing but there was plenty of hot cider and mulled wine. Best of all, it was Rex friendly. Below is a picture of the Bethlehem steel stacks.

 I've made this recipe 3 times in 2 weeks so far. That's how delicious these blondies are. The recipe is from Chocolate Covered Katie, a healthy dessert blog. She's very vegan friendly, so check out the site!


1 1/2 cups (250 g) cooked and drained chickpeas
3/4 tsp baking powder
1/8 tsp baking soda
l/4 tsp salt
1 tsp ground cinnamon
3/4 cup dark brown sugar 
1 tbsp vanilla extract
1/4 cup ground flax seed or quick oats (both are great, though flax has more nutrients by far)
1/4 cup sunflower seed butter
1 tbsp coconut oil
3/4 cup chocolate chips 

Preheat oven to 350 degrees. Grease an 8x8 inch baking pan and set aside. 
Throw all ingredients except for the chocolate chips into a food processor. Then blend until really smooth. Like the smoothest you can manage. Then spread evenly into bakkng pan. At last, bake for 30 minutes! I could tell they were ready when the top was slightly more golden brown and completely set.  Don't over bake.
Let cool for a couple minutes before serving.


  1. Bethlehem looks adorable. AND a steel mill!! I'll make these this week. Can I substitute somethings for the sunflower seed butter?

  2. Almond butter or peanut butter!!! And yes Bethlehem is adorable!!



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