I’m not sure exactly why these haven’t been a part of my life previously, but at least I have corrected my ways now. I am happy to report that my kitchen has a stock of deliciously fudge-y pieces of sweet bliss.
Happy times indeed!
These flourless blondies are soft and densely fudge-y, with an almost melt-in-your-mouth quality to them. The top is golden and cracking, while the middle remains moist and is speckled with bits of molten chocolate chunks. Simply, heaven!
I love having mine warm, with a hot cup of tea and possibly even more nut butter slathered on it, slightly melting from the warmth of the blondie.
I feel giddy just writing about it!
SO. What’s the base? Well… Chickpeas.
Baking with beans seems to be the fad right now, and it was about time I joined the club.
You’ve got black bean brownies popping up everywhere and chickpeas and cannellini bean cookies left, right, and centre. It’s for a reason though, as these babies lend amazing moisture and texture to baked goods, replacing flour to making a gluten free, moist morsels of deliciousness.
Matt’s quite used to me strutting into his office, carrying a spoon or plate of my latest kitchen forages for him to try. When he tried a bite of these blondies, warm out of the oven, in front of him he eyed me suspiciously.
He just could not believe that they were one of the healthy-fied adaptations I usually parade around the house, free of gluten, dairy, and refined sugars. And this one is vegan as well? No, it could not be!
These flourless blondies are soft and densely fudge-y, and even though they are gluten free and vegan they will be loved by everyone, as they are, quite frankly, absolutely delicious!
Author: Teffy Perk
Recipe type: Vegan, Healthy, Gluten Free
1 tablespoon flax seeds + 3 tablespoon water, mixed and set in the fridge for 10 minutes
1 can or 425g cooked chickpeas
80ml nut butter (almond and peanut butter work great here)
60 ml rice malt syrup (or maple syrup)
20 ml coconut sugar
1 teaspoon vanilla bean powder or pure extract
Pinch of pink Himalayan or sea salt
½ teaspoon baking powder
¼ teaspoon baking soda
75ml chocolate chunks*
Preheat your oven to 175ºC/350ºC and line a baking tray with baking parchment/paper.
Drain and rinse your chickpeas and add them to your food processor. Blend them until they become like a clumpy flour. Add the flax seeds gel and blend until filly incorporated.
Add the rest of your ingredients (except chocolate chips) and blend again until it becomes a smooth and creamy batter.
Add in your chocolate chunks, pulse a few times simply to mix the chunks, do a taste test for sweetness, and pour the mixture on to the baking tray. Smooth out the top (the batter should be quite sticky) and let yourself lick the spoon.
Place in the oven and bake for 20-25 minutes or until a knife inserted in the middle comes out clean and the top and edges are nicely browned.
You want them to be soft still, as they’ll continue to harden as they cool!
Once they have cooled, chop into squares and enjoy!
*I make chocolate chunks by placing a raw chocolate bar in the fridge and then breaking it down into pieces with my food processor.
STORE - I keep mine in an airtight contained in the fridge and warm it up quickly in the oven when I want it warm.
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!