Low Sodium Vegan Chickpea Blondies

Total time1 hr

Prep time15 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

1 can (15 oz) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
See all
½ cup creamy almond butter
⅓ cup packed light brown sugar
3 tbsp maple syrup
2 tbsp coconut oil, melted
1 ½ tsp vanilla extract
½ tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan chocolate chips

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2
Add the chickpeas, almond butter, brown sugar, maple syrup, melted coconut oil, vanilla extract, baking powder, baking soda, and salt to a food processor. Process until completely smooth, scraping down the sides as needed, about 2 minutes — the batter should be thick and uniform with no visible chickpea pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!