Holy moly, these are amazing. The best part? They’re 100% sweetened with dates. I’ve always doubted date-sweetened recipes. I’ve never been the biggest fan of dates. While everyone else was raving on about dates being the most delicious snack, I sat back and enjoyed my bananas and almonds. Anyways, if you take a closer look at the ingredients, you’ll notice that this recipe is gluten-free and vegan as well. Win!
(C’mon, you can’t go wrong with this cookie dough look-alike!)
By the way, this recipe is absolutely PERFECT if you want to try making my two-ingredient vegan meringues. Both recipes require a can of chickpeas. However, to make this recipe, you’ll need the chickpeas. For the meringues, you’ll need the water from the can (don’t believe me? Go see for yourself!). So yeah, no waste. Win! (Again!)
If you’re wondering what I did with the meringue mixture here, I simply didn’t bake the meringue batter. In my meringue recipe, I stated to bake the meringue. However, in this case, if you want to eat the meringue and blondies together, then just don’t bake the mixture (there’s no egg whites, so it’s safe!) and pipe the mixture onto the blondies. It’s kinda like a marshmallow fluff and it’s so yummy!
I swear, this recipe couldn’t get much more perfect. They don’t look like they’re insanely delicious, but they are. My mom didn’t eat any on the day that I made them. The next day, she had one, and she couldn’t stop eating them (same with me). They’re incredibly addicting and super snack-able.
Caramel Chocolate Chip Chickpea Blondies
Adapted from Nadia’s Healthy Kitchen
Makes 15 blondies
- 1 can (400g) chickpeas, drained (SAVE THE WATER IN THE CAN!)
- 1 cup (165g) medjool dates (or other dates, soaked in boiling water for 10 minutes and drained)
- 1/4 (4 tbsp) cup coconut oil
- 1 tsp vanilla extract
- 1/2 (55g) cup oat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (55g) chocolate chips
- Vegan meringue (you can pipe this onto the blondies instead of baking them, so it acts as marshmallow fluff as opposed to baked meringues)
- Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
- In a food processor, process the chickpeas, dates, coconut oil, and vanilla extract
- Add in the oat flour, baking powder, and salt, and pulse to combine until the dough resembles a cookie dough
- Transfer the mixture into a bowl and stir in the chocolate chips
- Press the mixture into a lined or greased baking pan (approx. 8 inches)
- Bake for 20-25 minutes
- Allow to cool, and pipe on your marshmallow fluff!