Sometimes, I feel sorry for my kids.
I often look at them and wonder how long until they rebel, how long until they complain that mummy makes them eat black beans, chickpeas and avocados ALL. The. Time.
And yet, thankfully…that hasn’t happened yet. And until that day, you can bet that I’m going to make the most of it, feeding them all my healthier creations and making sure they try all different kinds of plant-based foods.
Leo, my six-year-old, is actually a big meat lover. Although, oddly, his favourite food is chickpeas! Because of this, we have a constant supply of hummus in our house, as well as Chickpea Cookie Dough and these – his personal favourite – Chocolate Chickpea Blondies.
These blondies are easy to make (just one bowl, a blender and an oven needed!), vegan and Paleo-friendly AND oil-free and gluten-free, too! And yet, they are so fudgy in texture, and seriously addictive – no one would ever know that they’re secretly packed with goodness.
Since I never do things by halves, I topped mine with a delicious coconut milk ganache, which adds to the decadent, indulgent feeling. But to keep things simpler, feel free to omit!
I hope your little ones enjoy these as much as mine!
Flourless Chocolate Chip Blondies
- For the cake –
- 2 x 400g tins chickpeas, drained (reserve the aquafaba)
- 2 tbsp aquafaba
- 7 tbsp dairy-free milk (I used cashew milk)
- 1 cup cashew butter (Can use different nut butter of choice, but I find cashew butter has the most neutral taste!)
- 5 tbsp maple syrup (or more, to taste)
- 2 tsp vanilla paste
- 1/2 cup coconut sugar
- 2 tbsp coconut flour
- 1-2 tsp ground cinnamon (to taste)
- 1/2 tsp baking powder
- Large pinch salt
- 150g dark chocolate chips
- For the ganache –
- 100ml plant-based cream of choice (e.g soy / oat / coconut)
- 120g dark chocolate, finely chopped
- Fresh raspberries, to serve (recommended but optional)
- Preheat the oven to 170C, then line a rectangular brownie tin. Start by placing the chickpeas into a blender with the aquafaba, nut butter, milk, maple syrup and vanilla paste. Blend until completely smooth.
- Spoon into a mixing bowl, then fold in the sugar, 2 tbsp of coconut flour, cinnamon, baking powder and salt until combined. Fold in the chocolate chips.
- Pour the batter into the cake tin, then bake for 18-23 minutes, or until golden brown and firm on top – you want it to be ever so slightly gooey inside still. Remove from the oven and leave to cool. Place in the fridge for a few hours.
- Once cool, make your ganache, if using. Gently heat your cream in a pan until warmed through but not boiling. 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). Sweeten slightly to taste if needed.
- Spread the ganache over your cooled cake then cut into slices and enjoy with fresh raspberries. Store in an airtight container in the fridge for a few days.