Chickpea Blondies with Tahini

overhead photo of chickpea blondies cut up into squares

These soft and chewy Chickpea Blondies are made with chickpeas, rolled oats, tahini, and plenty of chocolate chips. An easy vegan dessert made without peanut butter or nut butter, they come together in a food processor and are perfect for stashing in the freezer.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Chickpea Blondies

Prep Time 15

Cook Time 20

Total Time 35

Servings squares

Calories 239kcal

Author Katie Trant

Ingredients

½ cup rolled oats
14 ounce can chickpeas drained and rinsed
½ cup tahini paste I use quite a runny tahini
1 Tablespoon coconut oil
⅓ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 ounces dark chocolate chopped

US Customary - Metric

Instructions

Preheat your oven to 350°F/180°C. Line an 8x8-inch baking tin with parchment paper and grease any unlined sides.
Place the oats into your food processor and let it run until they are ground into a fine flour.
½ cup rolled oats
Add chickpeas, tahini paste, maple syrup, coconut oil, vanilla extract, cinnamon, baking powder, baking soda, and salt.
14 ounce can chickpeas, ½ cup tahini paste, 1 Tablespoon coconut oil, ⅓ cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Run the food processor, stopping to scrape the bottom and sides a few times, until the mixture is completely smooth.
Add ¾ of the chocolate chunks, reserving the rest to sprinkle on the top. If the mixture is quite warm from the food processor, you might want to let it cool a bit before adding the chocolate.
2.25 ounces dark chocolate
Spread the mixture into the prepared baking tin. It is quite thick, so I find that wet hands are best for smoothing the top out.
Sprinkle the top with the remaining chocolate chunks.
0.75 ounces dark chocolate
Place into the oven and bake for 20 minutes. The edges should be golden and the top shiny, but the middle still quite soft.
Allow the blondies to cool completely before slicing.

Notes

Nutrition values are an estimate only and also depend on the size of the blondies.
Can I substitute the tahini? If you don't have tahini on hand or can't eat sesame seeds, you can absolutely substitute almond butter (try our Vanilla Almond Butter!), peanut butter, sunflower seed butter, or another nut butter of your choice for the tahini.
How to store blondies? You can keep your blondies at room temperature for a day or two, or keep them in the refrigerator for up to five days.
Can you freeze blondies? You sure can! Just make sure they're completely cooled, then throw them in an airtight freezer bag and you're good to go. Your Chickpea Blondies will last for up to three months in the freezer.

Nutrition