These Chocolate Chip Almond Chickpea Blondies are really easy to make, taste great and are free of eggs/milk/butter and flour. Moist and fudgy just like a normal blondie and you wouldn’t even realise how healthy they are from how good they taste. Bursting with nutrition, heart-healthy fats, fibre and a few slices can count as up to 3 of your portions of fruit/vegetables. Suitable for vegans, gluten free (make sure to use gluten-free oats), healthy and plant-based diets.
I made this recipe to use dates and whole almonds rather than almond butter as it’s cheaper and more nutritious with less processed foods. You can use peeled almonds if you prefer but I stuck with whole almonds with the skin on to add more nutrition and it worked amazingly well. If you have the time, soak the almonds for an hour or overnight to make them easier to blend and digest.
Chocolate Chip Almond Chickpea Blondies Recipe
- Total time: 45m
- Yield: 16 blondies
- Calories: 115 cal
- 1 can Chickpeas
- ½ cup / 70g Almonds
- ½ cup / 90g Chocolate chips
- ¾ cup / 140g Dates
- 1 cup / 90g rolled Oats, ground
- 2-4 tbsp Maple/Coconut syrup or any other sweetener
- 2 tbsp Coconut oil
- 2 tsp Vanilla
- ½ tsp Baking powder
- a pinch of Salt
- a few tbsp of Water, just enough to blend to a smooth batter
How to make
- Preheat the oven to 350 degrees F / 180 C.
- Melt the coconut oil and grind the oats.
- Add everything apart from the water and chocolate to a food processor. Blend until smooth adding water a tablespoon at a time.
- Stir in most of the chocolate chips and spread onto an 8″ pan lined with greaseproof paper.
- Bake for 25-30 mins until they are slightly golden. Add a few more chocolate chips on the top once taken out of the oven.
- Allow to cool and then cut into slices.
- Use coconut oil that is suitable for cooking, it’s often called culinary coconut oil, as it has a higher smoke point.
- You can replace the coconut oil with any other oil, but the taste and smell of coconut oil works well and is suitable for baking.
- If you want it oil free just leave out the oil.
- To make gluten free then just make sure the oats are gluten free oats.
- You can use instant oats rather than grinding normal oats.
- Will last a couple of days in an airtight container.
Chocolate Chip Almond Chickpea Blondies Video Recipe
Take the blondies out of the oven just they start to get a little bit of a golden colour. Don’t worry if they seem soft as they come out – they will harden enough to be cut once they have cooled down.
The blondies in the photos and video were probably cooked for 2-3 mins too long. This worked out in my favour as I managed to nibble on the four corner ones that caught a bit (but still tasted delicious) while taking the photos. Often I’m spending half an hour get the perfect photo while fighting the urge to not gobble them all up when they are still hot from the oven.
I used an 85% cacao chocolate bar and chopped into chunks to make this. The dark bitter chocolate works really well with the rest of the sweet blondie. Use whatever chocolate you prefer but I’d recommend using one with a high cacao content because it’s healthier with less sugar and high in the complex compounds of cacao. The almonds can be substituted with any nut you prefer – walnuts and cashew nuts also taste great in this blondie.