Easy Vegan Blondies with Chickpeas and Tahini

Ingredients

  • 1 x 400g tin of chickpeas, drained and rinsed
  • 1/2 tsp salt
  • 135g tahini
  • 2 tsp vanilla essence
  • 1 flax egg (1 tbsp milled flaxseed plus 3 tbsp water)
  • 2 tbsp oat milk
  • 1/4 cup maple syrup
  • 1/2 tsp baking powder
  • 1/4 tsp bicarb
  • 60g vegan chocolate chips or chopped
  • 1 tbsp coconut oil
  • 1 tbsp cacao powder

Preparation

  1. Preheat oven to 200c and line a 15cm square baking tin with baking paper.

  2. Grab your blender.

  3. Place the chickpeas, salt, tahini, vanilla, flax egg, oat milk, and maple syrup into a blender and blitz until smooth.

  4. Stir through the bicarbonate soda, baking powder, and chocolate chunks or chips.

  5. Add the mixture to your lined tin.

  6. In a saucepan, add the coconut oil and cacao powder, mix together until liquid, pour over the top of the mixture in the tin, and use a knife to make swirls to create a pattern.

  7. Bake for 20-22 minutes.

  8. Store in an airtight container in the fridge for up to 6-7 days.

Related recipes

Load more