Chickpea Tahini Blondies
Equipment
- 1 Food Processor with S Blade
Ingredients
- 15 oz can of chick peas drained and rinsed
- 1/2 cup almond flour finely ground
- 1/2 cup tahini creamy
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 3 teaspoons rainbow sprinkles save some to sprinkle on top
Instructions
- Preheat the oven to 350 degrees and line an 8x8 pan with parchment paper.
- Add all ingredients (excluding the chocolate chips and sprinkles) to your food processor.
- Combine until the mixture is thick and creamy with no big clumps remaining.
- Add the chocolate chips and rainbow sprinkles and pulse to combine in short bursts (you don't want to overmix and break them up into tiny pieces).
- Scoop the dough into your lined pan and use a spatula to spread it into an even layer.
- Sprinkle the extra rainbow sprinkles over the top.
- Bake at 350 degrees for 25-30 minutes until they're just set but still slightly soft in the center.
- Remove from oven and cool to room temperature then transfer to the refrigerator for another 30 minutes to cool completely before cutting (this will make them much easier to cut).
- Serve straight out of the fridge or warmed in the microwave for 10 seconds for that out of the oven, soft, gooey texture. Enjoy!
- Store in an airtight container in the fridge for a week or in the freezer for 1-2 months.
~Amanda~
My daughter just LOVES to bake with me now and I am here for it! Spending time with her in the kitchen has been a dream of mine forever and I’m so excited that she’s come to enjoy it as much as I do. She inherited her sweet tooth from me too and my quest continues to come up with healthy-ish desserts that pass her taste tests, but also don’t send us over our daily sugar intake limits (we allow sugar in moderation here, but keep it as minimal as possible). Enter, these incredibly delicious Chickpea Tahini Blondies.
I’ve made plenty of treats with alternative, healthier options for the base (check out our Sweet Potato Brownies) and I love using chickpeas especially because of the added nutritional value and protein content. This recipe also incorporates one of my daughter’s favorite ingredients, TAHINI! Since she was little, her favorite dinner I make is a pasta dish with a tahini sauce. Haven’t had tahini before? It’s simply sesame seeds ground up into a paste similar to peanut butter and it’s very nutty and just slightly bitter. When added in this recipe, it gives so much flavor and that bitterness is offset with the sweet flavor from the maple syrup and vanilla. What’s even better is that tahini has some awesome health benefits – it’s highly nutritious full of healthy fats, vitamins and minerals, it’s rich in antioxidants and is anti-inflammatory and it’s good for reducing heart disease and for brain health!
Making these blondies is so simple too and my daughter was able to do almost everything herself at 4 years old! You start by putting all the ingredients (minus the chocolate chips and sprinkles) in a food processor and combine until the mixture is thick and creamy and all the big lumps from the flour and garbanzo beans are gone. After that, add in the chocolate chips and sprinkles (save a few to put on top) and pulse a few times to combine, but not too much as you don’t want to break them up into small pieces. Pour your batter into a baking pan lined with parchment paper and sprinkle the remaining sprinkles on top before baking. Once you take these out of the oven, you want to let them cool completely and then put in the fridge for a bit before cutting them up. Enjoy them right out of the fridge of warm them up slightly in the microwave for that just out of the oven ooey-gooey texture. Enjoy!
