What do you make with chickpeas and tahini? Hummus? HA! no. You make these decadent, sooo good for you, vegan, flourless, gluten-free, chocolatey, simple, easy, 5-ingredient BLONDIE BARS.
I like blondie bars just as much as (maybe even a bit more than) brownies. Brownies are, well, chocolatey. Like chocolate on top of chocolate, which is good when the craving hits.
Blondies, on the other hand, deliver subtle ranges of flavor. You can make them anything! Add cinnamon and brown sugar and make them snickerdoodle blondies! Add a little bit of molasses and ginger and make them gingerbread blondies! See what I’m sayin?! Ya can’t do that with brownies.
PS. If you like what you see here, you might also like to try my Vegan One-Bowl Brownies, Vegan Apple Pie Bars, and Pumpkin Chocolate Chip Oatmeal Bars.
Vegan Chickpea Tahini Blondies
Equipment
- food processor
Ingredients
- 1 15 oz can garbanzo beans, drained and rinsed (250 g cooked chickpeas)
- 1/2 cup tahini, or other drippy nut/seed butter (112 g)
- 1/3 cup maple syrup (112 g)
- 1/4 cup quick oats (20 g) sub 3 tbsp flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup chocolate chips (90 g) df if desired
Instructions
- Preheat oven to 350F and line a square dish with parchment.
- Add all but chocolate into your food processor/blender. Process until smooth. If too thick add a tbsp water, if too wet add a tbsp oat flour until you get a spreadable batter.
- Add 1/3 cup of the chocolate and stir.
- Pour into pan, smooth the top and sprinkle remaining chocolate chips.
- Bake 20-25 minutes until edges are slightly golden.
- Let bars cool completely and ideally refrigerate overnight.
- Slice and enjoy!
Notes
- You can probably use any drippy nut/seed butter for the tahini in this recipe (hmm sun butter would be so good…) but I love tahini and it made the blondies taste like chocolate helva. YUM.
- If you don’t have quick oats just process regular oats in your food processor alone first until they are quick oats! And now you’ve made instant instant oats!
- You can use honey or agave for maple syrup.
- You can probably use any white bean instead of chickpeas.
I’ve got this in the oven right now and hoping against hope it turns out ok!
I followed the recipe exactly and went by the weight instructions and man, that batter came out THICC. It wasn’t a “pour into the pan” situation, it was a Spackle into the pan situation. It was thick like wallpaper paste.
Hopefully they taste great but perhaps something is off with the measurement amounts?
I also added the ingredients into a tracker and the calories are a whopping 185 for 1 tiny bar!! That’s a big difference.
Sorry you had this experience! Something must have been mismeasured because I have made this recipe as instructed quite a few times and had others have success with it as well. The calorie count is also accurate, double-check yours?
In the future if a batter isn’t pourable, add 1 tbsp milk/nut milk at a time to make it pourable.
Hi Nikki,
I’m so sorry for the late reply! You were right, I accidentally wrote 40g instead of 20g oats. Fixed, apologies! I added additional instructions for how to correct for any measuring errors by adjusting the dry and wet ingredients on the fly. Hope this was something tasty in the end and hope you give the recipe another try!
Re: calorie count, they’re accurate, please check your calculations!
Elif