Dark Chocolate & Raspberry Chickpea Blondies
Recipe from Deliciously Ella · original post · full recipe on deliciouslyella.com
Chickpea blondies are having a moment so we've given our original recipe a glow-up. These are filled with juicy raspberries, toasted hazelnuts and drizzled with glossy dark chocolate. Perfect for a picnic or getting cosy with a cup of tea.
Serves 20 40 minKid-friendly
VeganGluten freeDairy freeLegumesBakeLunchbox
Ingredients
- canned chickpeas — drained and rinsed400 g
- ground almonds100 g
- coconut sugar100 g
- almond butter145 g
- maple syrup60 ml
- vanilla extract5 ml
- raspberries200 g
- hazelnuts — roughly chopped30 g
- dark chocolate — 70% cocoa, optional50 g
Method
- Preheat the oven to 180°C fan / 350°F. Line a small baking tray with baking parchment.
- Place the chickpeas, ground almonds, coconut sugar, almond butter, maple syrup, vanilla extract and a pinch of salt in a food processor; blitz until smooth.
- Add the hazelnuts to the food processor and pulse briefly until just combined.
- Tip the mixture onto the baking tray, smooth out into an even layer and scatter over the raspberries. Bake for 25–30 minutes, until cooked at the edges but still soft in the middle. Remove from the oven and set aside to cool in the tin.
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- canned chickpeas · 400 g
- ground almonds · 100 g
- coconut sugar · 100 g
- almond butter · 145 g
- maple syrup · 60 ml
- vanilla extract · 5 ml
- raspberries · 200 g
- hazelnuts · 30 g
- dark chocolate · 50 g