Vegan Chickpea Blondies
Chickpeas in a dessert might sound like a hard sell, but one bite of these fudgy, golden bars and you'll be a total convert. Blended completely smooth with creamy almond butter, maple syrup, and a touch of coconut oil, the batter comes together in a food processor with zero eggs, zero dairy, and zero compromise on texture. The result is a dense, chewy blondie studded with vegan chocolate chips — rich enough to satisfy a serious sweet tooth but made entirely from pantry staples. A sprinkle of flaky sea salt on top before baking pushes them firmly into "I need the recipe" territory. They bake up in under 25 minutes and cut into 16 neat squares once cooled, making them a genuinely easy option for potlucks, lunchboxes, or just keeping on the counter all week. Plant-based baking can sometimes mean gummy textures or flat flavor, but the almond butter and brown sugar here give these bars real depth and a satisfying bite that holds up even the next day.
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Learn more →Ingredients
16 servings
- 1 can (15 oz) chickpeas, drained and rinsed
- 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
- ½ cup vegan chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
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.
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