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
Preheat oven to 200c and line a 15cm square baking tin with baking paper.
Grab your blender.
Place the chickpeas, salt, tahini, vanilla, flax egg, oat milk, and maple syrup into a blender and blitz until smooth.
Stir through the bicarbonate soda, baking powder, and chocolate chunks or chips.
Add the mixture to your lined tin.
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.
Bake for 20-22 minutes.
Store in an airtight container in the fridge for up to 6-7 days.