Vegan Blondies
Recipe Type: Dessert
Author: Leticia Turley Folau
This is a great gluten and sugar free idea for a dessert.
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup all-natural almond butter or peanut butter
  • 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup vegan (or regular) chocolate chips
  • 2 tablespoons sea salt, for sprinkling
  1. Preheat oven to 350 degrees F and use coconut oil to grease an 8X8 inch pan.
  2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth.
  3. Fold in 1/3 cup of chocolate chips. I like to use dark chocolate because it has less sugar but it’s up to you. (Note: Batter will be thick and super delicious, so you could actually just eat it on its own!)
  4. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
  5. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies.
Adding an egg to the batter will make it more cake-like, but not vegan. Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate. You could even use a different type of nut butter, just make sure it’s all natural.

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