Chickpea and almond butter blondies


Protein packed and without a grain in sight, these chickpea blondies are, I think, my best baked concoction yet. It is so difficult to find easy, tasty vegan and gluten free baking recipes, and ones that manifest straight out of your most humble larder ingredients are truly friends forever.

Chickpeas are amazing little legumes and so easy to work with. They’re a super source of fibre and protein, and one cup provides us with 50% or more of our average daily potassium, B6 and magnesium needs, and an impressive 60% of our daily iron requirements… making them a strong source of the essential mineral in any plant based diet.

But whizz them up and throw them into a pudding? I never dreamt to do so. And yet they’re the perfect candidate, creamy and nutty with such a versatile flavour that they work just as well with vanilla and cinnamon as they do with tahini and lemon. They’re also in almost every food shop and cost next to nothing. Always a bonus.

chickpea blondies

The cacao avocado icing is creamy, silky smooth and perfectly complements their warm nutty flavour. I have kept added sweetness (dates and maple) to a minimum but you can adapt this according to your own taste (or need…)

The end result is a delicious healthy snack and perfect for pudding or just to perk you up when you might think to reach for a sugar-packed brownie or chocolate bar. Give them a go and I think you will agree. And when you tell your guests their secret ingredient their jaws will drop with wonder.

Makes about 28 blondies


1 cup soaked and boiled chickpeas (equivalent to 1 store-bought can, drained and rinsed)

1/2 cup almond butter

1/4 cup maple syrup

2 tsp organic vanilla extract or seeds from 1 vanilla pod, pulverised

1 tsp cinnamon (or more to taste)

1/2 tsp sea salt

1/4 tsp baking powder

1/4 tsp bicarbonate of soda


1 ripe avocado

3 tbsp coconut oil

1/2 cup deglet noir or medjool dates

3 tbsp raw cacao powder

Sea salt to season

Cinnamon to sprinkle

Preheat the oven to 170 degrees and grease or line a baking tray with parchment.

If you’re using canned chickpeas, be sure to rinse them thoroughly first. Place the chickpeas in a blender or food processor along with the rest of the ingredients and pulse until the mixture is a thick doughy consistency. Have a taste and see if you want a little more maple, cinnamon or salt. Remember the flavours will mellow with cooking so don’t be afraid to add more.

Pour the mixture into the baking dish and place in the oven for 15-20 minutes (depending on the thickness of your tray). They are ready when they are a little golden on top and you can stick a knife in and bring it out clean, but if you overdo it they will dry out and softer is always better. Leave them to cool while you prepare the icing.

In a blender, whizz all the ingredients except the cinnamon until smooth and creamy. Once the base has cooled, spread it thickly over the top and dust with cinnamon. Cut into squares and keep in the fridge until serving.

Keeps for one day.


  1. What a wonderful recipe! However, my boyfriend is allergic to nuts, so I can’t use almond butter. Are there any substitutes that you could recommend me? And on what temperature should I put them in the oven?

  2. Hi Marieke,
    You could try and substitute tahini for the nut butter. It would have a different flavour but I think it could work well with the cinnamon and vanilla… I will try one day when I have time, or if you beat me to it let me know 🙂
    Cook at 170 degrees for 15-20 mins but make sure they don’t go too brown on top or dry out. Gooey is good ♡ Xochi

  3. Hi Xochi, thank you so much for your reply! Tahini sounds great as well. However, the boyfriend is also allergic to sesame seeds… I think pumpkin seeds might work, but I don’t know how that would taste… Maybe coconut cream? Do you have any suggestions? I’m not that experienced in baking yet, so I need your help 🙂
    And thank you for the advice on the baking temperature!

    • I have never been a great baker but these recipes are super simple so go for it. You could try and find / make sunflower seed butter (if you have a Vitamix?) it might have a better flavour than pumpkin but let me know what works x x

      • Ah, thank you so much for the flavour advice! I will ask him if sunflower seeds are OK and try it with that and let you know the outcome 🙂

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