• Micah

Salted Tahini Chickpea Blondies


You’ll never bean-leave that these Salted Tahini Chickpea Blondies are packed with chickpeas. Bad puns aside, chickpeas make these blondies fudgy and moist - plus, it means that these are packed with protein, healthy fats and fiber, so they’re the perfect afternoon pick me up!


Spinach Feta Matzo Brei

These blondies come together in the food processor or blender - that means one bowl, no cleaning, and more time to stuff you face with bean-y goodness.



Don't get me wrong. I love a good classic blondie full of plain flour and white sugar. And chickpeas, black beans, and cauliflower have their own special place on my plate...but I also tend to eat these at any time of the day. Bean blondie for breakfast? Why not! It's basically hummus, but more exciting.


Try out this super simple recipe for vegan blondies!

Salted Tahini Chickpea Blondies

Author: Micah Siva

Serves 8-10


Ingredients:

  • 1, 15oz can chickpeas, drained and rinsed

  • ⅓ cup tahini

  • ¼ cup maple syrup

  • 1 tsp vanilla extract

  • ¼ cup almond flour/almond meal

  • 1 tbsp ground flaxseeds

  • ¼ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp sea salt

  • ⅓ cup semi sweet chocolate, chopped (50g)



Preparation:

  1. Preheat the oven to 350F.

  2. Line a loaf baking pan with parchment paper.

  3. Combine chickpeas, tahini, maple syrup vanilla, almond flour, flaxseeds, baking powder, baking soda, and salt in a food processor or blender until smooth.

  4. Stir in chocolate chunks.

  5. Spread in an even layer in the pan.

  6. Bake for 22-25 minutes, or until set. Sprinkle with additional salt.

  7. Let cool completely in the tray, or transfer to the freezer until cool.

  8. Cut into squares.

  9. Enjoy!


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