Description
These maple walnut chickpea blondies are made with a base of homemade walnut butter and pureed chickpeas to produce gooey, sweet and nutty bars – perfect for snacking! Vegan and gluten free.
Ingredients
Units
Scale
- 1 3/4 cups chopped California walnuts, divided
- 1 (15-oz) can no salt added chickpeas, drained and rinsed
- 1/2 cup pure maple syrup
- 1/4 cup rolled oats
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350° F. Grease an 8X8-inch glass baking dish with nonstick cooking spray; set aside.
- Line a baking sheet with a silicone baking mat. Spread 1 cup of the California walnuts in a single layer on the baking sheet. Place in the oven and toast for 8 to 10 minutes, or until fragrant. Remove from oven and allow to cool. Leave the oven on, as you will be using it to bake the blondies.
- Place the cooled toasted walnuts in a food processor. Process for 2-3 minutes, scraping the sides of the bowl occasionally, until it is a very smooth and runny texture.
- Add in the chickpeas, maple syrup, oats, vanilla extract, baking powder, baking soda, and salt. Process until smooth and well blended.
- Unplug the food processor and fold in 1/2 cup of the chopped walnuts. Transfer the batter to the prepared glass baking dish. Sprinkle the remaining 1/4 cup walnuts on top.
- Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
- Allow the blondies to cool for at least 20 minutes (this will help them firm up). Slice into 12 bars and enjoy!
Notes
Keep stored, covered, in the refrigerator for 3 to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 9.3 g
- Sodium: 99.5 mg
- Fat: 12.6 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 19.6 g
- Fiber: 3.3 g
- Protein: 5.3 g
- Cholesterol: 0 mg