Vegan Chickpea Blondie Slice
The best things really do come by accident, and this is what these vegan chickpea blondies were. I set out to make brownies, ran out of cacoa and had to get creative. I
’
m not personally vegan, but truly admire those who are.
You can be vegan, and eat your cake too! I made a large batch of these delicious blondies, so feel free to halve the recipe if you
’
re only cooking for a few people – this recipe makes 20. The only thing I used that wasn
’
t vegan was dark chocolate, but you can easily supplement with a vegan chocolate like Pana.
I took a container of these to work, and they were consumed within minutes! People are always surprised at how well chickpeas work as a base for baked goods, and they can never guess what the secret ingredient is.
Chickpeas are high in protein and fiber, making these blondies a non-guilty treat. Have them as a breakfast treat or an afternoon snack – you
’
ll find yourself reaching for more every time. I
’
ve even tried these on younger cousins who had no idea they were healthy; a sure winner for the parents who have tried everything.
Does anyone else feel like they are on the eternal hunt for the perfect food processor? I
’
m always trying to blend frozen bananas, nuts or dates in a crappy blender or wannabe food processor and nearly always end up with half blended chunks or a broken motor. I
’
m currently roadtesting the new Russell Hobbs Performance Food Processor, and LOVE it. The chickpeas were turned into a creamy mixture in a matter of seconds, which resulted in one very happy cook!
You
’
ll need:
-
2 cans of chickpeas
-
1 cup of peanut butter
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
2 tsp vanilla essence or stevia vanilla crème drops
-
2/3 cup of maple syrup (or honey if you
’
re not vegan)
-
¾ cup of dark chocolate chips
Preheat the oven to 180° C and spray your desired size tin with cooking oil, or use baking paper to line your tin.
Empty your chickpeas into the food processor, and mix on lvl 2 until a creamy, non-lumpy mixture appears. You may need to scrape down the sides to ensure all chickpeas are mixed in correctly, though I found I didn
’
t need to with the Russell Hobbs processor!
Add in the rest of the ingredients except the chocolate chips, and mix on lvl 1 until all the ingredients are combined thoroughly.
Pour out the mixture into a bowl and stir through the chocolate chips. Pour the batter into the tray, and scatter any remaining chocolate chips on top.
Cook for approximately 24 minutes, or until a golden and brown on the edges. If they appeared under baked, don
’
t fret – let them cool off completely in their pan before cutting and transferring to a container.
As usual – ENJOY! Make sure you tag me on Instagram @eatwithelle or use the hashtag #eatwithelle so I can repost your amazing photos! X
