I have to admit, I was a little sceptical at first when I learned there was such a thing as chickpea cake and chickpea blondies.
I mean, I’d heard of – and devoured – black bean brownies before, and I’ve also used plenty of cashews and nuts in baking. But…c’mon…chickpeas??
However, my dear friend Jacky convinced me otherwise when she posted a recipe to a beautiful chickpea cake, topped with – get this – chickpea frosting! It looked so light and fluffy and so perfectly cake-like that I decided to leap onto the chickpea bandwagon there and then.
I was feeling too lazy to make a cake, so I decided to create these Flourless Chocolate Chip Chickpea Blondies instead, which can be whipped up with minimal fuss – just blend, stir and bake!
To make them extra decadent (you must know I’m all about decadence by now!), I topped them with a smooth and rich coconut milk chocolate ganache, which is dairy-free and vegan-friendly.
In fact, the whole cake itself is vegan-friendly. And, since it contains zero flour – just a few sprinklings of ground almonds for texture purposes – it’s also gluten-free. Hurrah!
These little cakes are the perfect treat for a lazy Sunday afternoon. Or any afternoon, in fact. Or morning – I’m not judging! They taste delicious with a mug of tea or hot chocolate, and they always give me that energy boost I so desperately need during this cold snap.
Anyway, if you remain unconvinced by the idea of chickpea blondies, let me tell you that these were a huge hit with the kids – the cashew butter makes them smooth and rich, without being heavy, while the chocolate makes them seem like a real treat.
And, let’s face it, it’s always a bonus when we encourage our kids to eat an extra portion of fruit and veg without them even knowing, right?!
Would you try chickpea blondies?
Let me know – and share with me if you recreate!
Flourless Chocolate Chip Blondies With Chocolate Ganache
- Serves 12
- 2 x 400g tins chickpeas, drained (reserve the aquafaba)
- 2 tbsp aquafaba
- 7 tbsp oat, cashew or coconut milk
- 250g (roughly one cup) cashew butter (I used Meridian)
- 5-6 tbsp coconut honey or maple syrup (to taste)
- 1 tbsp vanilla paste
- 1/2 cup coconut sugar (I use Coconut Merchant)
- 5 tbsp ground almonds
- 1/2 tsp baking powder
- Large pinch salt
- 100g dark chocolate chunks (I used Ombar)
- For the ganache (optional) –
- 1/4 tin full fat coconut milk (around 100ml)
- 110g dark chocolate, finely chopped (I used Ombar)
- 1/2 tsp vanilla paste
- Preheat the oven to 180C, then line a brownie tin. Start by placing the chickpeas into a blender with the aquafaba, cashew butter, milk, maple syrup and vanilla paste. Blend until completely smooth.
- Pour into a bowl, then fold in the dry ingredients – the sugar, almonds, baking powder and salt – until completely combined. Taste the wetness of your mixture – your batter should just fall off a spoon when turned upside down. If it’s too dry, add a splash more milk. If it’s too wet, add some more almonds. Fold in the chocolate chips.
- Pour the batter into the brownie tin, then bake for 25-30 minutes, or until golden brown and firm on top – you want it to be ever so slightly gooey inside. Remove from the oven and leave to cool.
- In the meantime, make your ganache, if using. Gently heat your coconut milk in a pan until just about to boil. Remove from the heat and add the chocolate chunks. Leave to stand for a few minutes, then stir smooth until chocolate is melted (you may need to heat a little more if it doesn’t completely melt). Stir in the vanilla, and sweeten slightly to taste if needed.
- Spread the ganache over your cooled blondie – or omit for a lighter treat! – then cut into squares and enjoy. Store in an airtight container for a few days.