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Peanut butter and chocolate are a match made in heaven. This recipe for Vegan Blondies, adapted from the one on Minimalist Baker, is one of my favourites because it is insanely easy to make, and my son does a happy dance whenever he sees them. But cuteness aside, these flourless brownies are kind of magical and are a win with adults and kids alike – even my super picky 8 year old nephew came back for seconds, despite their unusual base.

I like to use my food processor to make these, though you can probably use a good quality blender also.

If you are going to cook your own chickpeas, you’ll want to prepare 1/2 cup of dried beans (1.5 cups cooked, which is equal to a 15 oz can). You don’t have to limit yourself to chickpeas either. I’ve made these with navy beans and black beans with success and am sure you could play around with it even more. Whether cooking your own or using canned, rinse and drain them well before adding them to the mixer.

Next add the nut butter (I like to do half peanut butter, half almond butter), maple syrup, vanilla, baking soda and baking powder. Pulse until smooth, and spoon it onto a lined baking sheet.



Mix your chocolate chips (you can also use cacao nibs for a slightly healthier version) into the batter and smooth it out into a rectangle. Aim for it to be a bit less than 1 cm thick. Sprinkle another spoon of chocolate/nibs along the top. You can also add a sprinkle of sea salt if it’s your taste.

Bake for anywhere from 15-20 minutes until the top browns nicely. Your nose will know when they are ready.

Leave it to cool 5-10 minutes before cutting into squares. Serve warm with vanilla ice cream or let cool fully and then wrap and store in the fridge to enjoy later.

