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Dark Chocolate & Raspberry Chickpea Blondies
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.
👥 20 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 350°F. Line a small baking tray with baking parchment.
2
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.
ground almonds3.5 ozcoconut sugar3.5 ozalmond butter9 tablespoonsmaple syrup4 tablespoonsvanilla extract1 teaspoon
3
Add the hazelnuts to the food processor and pulse briefly until just combined.
4
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.
5
Gently melt the chocolate (if using) in the microwave on a low heat or in a bain marie; use a spoon to drizzle over the blondie. Set aside briefly to let the chocolate set before slicing into squares.
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