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–+ servings
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5 from 3 votes

Vegan Chickpea Tahini Blondies

Prep Time10 minutes
Cook Time25 minutes
Course: Breakfast, Dessert, Snack
Keyword: blondie, chickpea, chocolate, easy recipes, flourless, gluten-free, low sugar, plant-based, vegan
Servings: 16 bars
Calories: 121kcal

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.

Nutrition

Serving: 1 bar | Calories: 121kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 146mg | Potassium: 95mg | Fiber: 2g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 1mg