Blondies and brownies are like your children. You can't pick a favorite.
Blondies or "blonde brownies" are traditionally colored and flavored by brown sugar. Chickpeas are a great way to achieve this color and add some fiber and protein. Chickpeas are kind of like the cauliflower of savory dishes - so versatile. I mean if you are eating something and trying to taste the chickpeas, you'll probably be able to find it but otherwise, you'd never know.
If this idea is completely new, start small! Add in a few chickpeas to recipes and see what you think! Same goes with pumpkin. If you don't like the taste, try apple sauce or banana. A lot of times, veggie purée takes the place of oil in recipes.
I used an Earth & Star Mushroom Chocolate Bar to melt on top! A blond brownie still needs a little bit of chocolate in my opinion.
1 can chickpeas
1/4 cup tahini
1/4 cup pumpkin purée
1 tsp pumpkin spice
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp maca
1/4 cup date syrup (or maple syrup)
1 tbsp coconut oil
Add all the wet ingredients to a food processor. Mix until well combined
Add in dry ingredients, scraping the edges as needed.
Preheat oven to 350°F.
Line a baking dish with parchment paper OR oil the dish. (I used a 7” x 5”).
Pour batter into dish and top with chocolate!
Bake for 30 minutes.
Cool and slice!!
Keep in fridge!
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