- 10 min
- 35 min
- 400g can of chickpeas, drained & rinsed
- 1/2 cup (135g) roasted almond butter* (see notes)
- 1/3 cup (80ml) Queen Pure Maple Syrup
- 1 tbsp (15ml) light flavoured oil* (see notes)
- 2 tsp Queen Finest Single Origin Vanilla Extract Madagascar
- 1/2 cup plain flour* (see notes)
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (60g) blueberries (fresh or frozen)
- 1/2 cup dark chocolate chips (optional, but recommended)
Preheat oven to 175C, and line a 20cm (8 inch) square tin. Set aside.
In high speed food processor combine chickpeas, almond butter, maple syrup, oil and vanilla. Blend until combined, and a smooth paste forms. Transfer the mixture to a large mixing bowl- it is recommended to use a rubber spatula here, to help transfer all of the mixture.
Sift in the flour and baking powder, and add salt. Gently fold until only just combined, then add blueberries and chocolate chips. Very gently fold together before transferring the batter to the prepared tin. Use a spoon to smooth down the top. Bake for 32-35 mins, or until cooked when tested with a skewer.
Allow blondie to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
– Ensure you use a runny almond butter- it should be pourable, and not stiff. To make a nut free version, you could substitute the almond butter for runny, hulled tahini.
– We use a light flavoured olive oil to make the blondies, but sunflower or grape-seed oil would work well too. We do recommend coconut oil as a substitute.
– To make these gluten free, you can substitute the plain flour for oat flour.
– Blueberries can be substituted for any berry, or dried fruit- it is not recommended to omit them, as they provide a natural sweetness in this low-sugar blondie.