Vegan Chickpea Blondies

Yesterday if you saw my Instagram stories I made a slightly amended version of my beautiful friend Annie from Mind Body Bowl pancake recipe which calls for chickpea juice.....yep, you possibly just said whhhattt?! , I did the same but you will never look for another pancake recipe again! It is a necessity to plan these into your weekend (click the underlined text above for the recipe...I don't know if you all know to do that...I'm just foreseeing 'can you share the recipe questions'.

Anyway my point isn't really the pancakes, it is that I had left over chickpeas! So naturally I made my chickpea blondies which I am going to share with you because this time they were delicious, even my French family liked them (well minus Hendrik my husband....but he's not a fan of sweet potato brownies either, and used to not like carrot cake...get the thought process?).

I'm afraid getting used to this blog business will take a while, I only have one picture of the finished product so you'll have to trust that your process looks perfect! In fact its very simple, you can't really get this wrong, unless I miss an ingredient, which is always possible as I don't tend to write down my recipes...but I am sure the below is right.

Vegan Chickpea Blondies

600g chickpeas - drained (normally tins are 400g - don't open a second tin and use half, just go with 400g....I was just using what was in my mother in laws cupboard in France...and it happened to be a 600g jar)

2 heaped tsp vegan peanut butter

1/2 cup maple syrup (can be more or less depending on how sweet you like things, if you omit too much they won't be as gooey)

1/4 tsp baking soda

1/2 tsp baking powder

1 cup chunks of vegan dark chocolate (I like mine really chocolatey... it can be any chocolate you like, white, milk, coconut, just make sure its vegan if you want to keep them vegan)

1/2 tsp vanilla power or extract

Pinch of salt

Preheat oven to 180 degrees.

Place all ingredients minus the chocolate in a food processor and whizz until creamy.

Add in the broken up chocolate and whizz until chunky and the chunks are evenly spread throughout.

Line an ovenproof dish/ brownie dish with parchment (non stick baking paper), empty in mixture and spread to about an inch thick.

I topped mine with slices of banana (optional).

Place in oven for 25 mins and once out leave to cool for another 20 minutes before attempting to eat.






© 2013 by Emma Jaulin. All rights reserved.