This recipe is refined sugar-free and very filling, as it is rich in fiber and protein. To make a baby-weaning-friendly version that everyone can enjoy at home, simply omit the chocolate chips.
What makes these blondies so great is the nutritional powerhouse of ingredients hidden inside:
- Chickpeas: provides a dose of plant-based protein and dietary fiber, making these treats deeply satisfying while giving them a dense, fudgy texture.
- Dates and Bananas: Act as natural, whole-food sweeteners. Dates are packed with antioxidants and fiber, while bananas add potassium and essential moisture without the need for refined syrups or sugars.
- Peanut Butter: Adds heart-healthy fats and extra protein, keeping the blondies rich and decadent.
- Oat Flour: A great source of complex carbohydrates and soluble fiber, which helps keep your energy levels steady.
Chickpea Blondie
Ingredients
Instructions
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Pit the dates and soak them in a small bowl with just enough hot water to cover them. Let them sit for a few minutes to soften.
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In a food processor, combine the peanut butter, chopped banana, and soaked dates. Process until the mixture is smooth.
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Add the oat flour, cooked chickpeas, and baking powder to the food processor. Blend again until everything is fully incorporated and forms a smooth batter.
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Pour the batter into a baking container or pan. If you are using vegan chocolate chips, fold them in or sprinkle them on top.
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Bake in the oven at 180°C (350°F) for 25–30 minutes.
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For best results and texture, let the blondies cool completely overnight (in the fridge) before slicing and serving.
