Chocolate Chip Chickpea Blondies
By Samah Dada
Chocolate Chip Chickpea Blondies
By Samah Dada
Yield/Serves:
Serves 12
- Coconut oil for the cake pan (optional)
- 1 (15.5-ounce) can chickpeas
- ⅓ cup creamy almond butter (best at room temperature)
- ¼ cup maple syrup
- ½ cup coconut sugar
- 2 teaspoons vanilla extract
- 5 tablespoons almond flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup chocolate chips, plus more for pressing on top
I know what you’re thinking. How could you, what would possess you, to put chickpeas in a dessert? Isn’t that a little sacrilegious? While I’m sure some would say that yes, don’t you dare, please confine chickpeas to hummus, the problem is that I can’t unmake these chickpea blondies and therefore unlearn how good they are. I know too much now.
The sketchy but mostly great thing about this recipe is that you would have no idea that there were chickpeas in it. I’ve accidentally tricked many people in my day because the truth is, the chickpeas just end up adding to the texture, making it seem like you’re biting into soft, chewy cookie dough. The only trouble I think you might run into is getting all of the batter from the processor to your pan without tasting it. I have failed pretty much every time.
Preheat the oven to 350°F. Lightly grease an 8-inch square cake pan with coconut oil or line it with parchment paper.
Drain the can of chickpeas, and rinse them well under cold water for 1 minute. Make sure they are thoroughly rinsed!
Place the rinsed chickpeas, almond butter, maple syrup, coconut sugar, vanilla, almond flour, salt, baking powder, and baking soda in a food processor or high-speed blender. Process or blend on high speed until the batter is completely smooth. Scrape down the sides of the blender or processor to get it fully incorporated if needed.
Turn off your processor or blender and pour in the chocolate chips, gently folding them into the batter. I always recommend using your soul rather than a measuring cup to determine how many to use.
Transfer the batter to the prepared cake pan, spreading it out evenly. Press additional chocolate chips on top of the batter—because obviously.
Bake for 25 to 30 minutes, until the edges are golden brown and a knife inserted in the center comes out clean. Be careful not to overbake as this will dry the blondies out. It should have a slightly underbaked texture—that’s how they are supposed to be!
Let cool in the pan for at least 25 minutes before slicing and serving, as they will firm up after they’ve cooled down.
Recipe from DADA EATS LOVE TO COOK IT. Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.
The sketchy but mostly great thing about this recipe is that you would have no idea that there were chickpeas in it. I’ve accidentally tricked many people in my day because the truth is, the chickpeas just end up adding to the texture, making it seem like you’re biting into soft, chewy cookie dough. The only trouble I think you might run into is getting all of the batter from the processor to your pan without tasting it. I have failed pretty much every time.
Preheat the oven to 350°F. Lightly grease an 8-inch square cake pan with coconut oil or line it with parchment paper.
Drain the can of chickpeas, and rinse them well under cold water for 1 minute. Make sure they are thoroughly rinsed!
Place the rinsed chickpeas, almond butter, maple syrup, coconut sugar, vanilla, almond flour, salt, baking powder, and baking soda in a food processor or high-speed blender. Process or blend on high speed until the batter is completely smooth. Scrape down the sides of the blender or processor to get it fully incorporated if needed.
Turn off your processor or blender and pour in the chocolate chips, gently folding them into the batter. I always recommend using your soul rather than a measuring cup to determine how many to use.
Transfer the batter to the prepared cake pan, spreading it out evenly. Press additional chocolate chips on top of the batter—because obviously.
Bake for 25 to 30 minutes, until the edges are golden brown and a knife inserted in the center comes out clean. Be careful not to overbake as this will dry the blondies out. It should have a slightly underbaked texture—that’s how they are supposed to be!
Let cool in the pan for at least 25 minutes before slicing and serving, as they will firm up after they’ve cooled down.
Recipe from DADA EATS LOVE TO COOK IT. Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.