This Vegan Caramel Chickpea Blondies recipe is one for keeps! These are high protein, sweetened with dates and have a moreish fudgy texture all thanks to the tahini. This actually makes them pretty healthy but they taste so indulgent that no one will ever know!
What are blondies anyway?
Blondies are similar to brownies accept without the chocolate/cocoa- I know this makes them sound a bit inferior (chocolate makes everything better right??), but this is where there’s an exception- the add tahini and dates in these makes them taste like caramel which gives these such an indulgent taste and texture.
I know what you’re thinking- what on Earth are chickpeas doing in here? Well, chickpeas can be blended to make more amazing dishes other than just hummus- in this blondie recipe, the chickpeas are in place of flour which gives them a lovely soft and dense texture as opposed to a cake-like/dry texture. The added chickpeas boosts the protein content too, in addition to the protein powder…
I wanted this chickpea blondies recipe to be high in protein as I aim to eat snacks that will keep me feeling fuller for longer. One of protein’s great qualities, is that in increases satiety (that ‘full/satisfied’ feeling) so by going for snacks that are a source of protein, you are less likely to continue grazing on unhealthy food options until you’re next meal.
As well as chickpeas, I added Free Soul Vanilla protein powder* (vegan blend). I love how this powder is especially formulated for women by clinical nutritionists- it has added nutrients and minerals that women are often deficient in (including iron and folic acid). As well as other great features, the real deal breaker for me is that one portion (30g) contains 30% of the daily recommended nutrient intake of vitamin B12- this is great for vegans due to vitamin B12 being scarce in a vegan diet. To read more about FreeSoul visit their website.
These chickpea blondies recipe are also lower in sugar than most other others out there- I only added 20g of agave syrup (which contains about 15g sugar) and 25g of natural sweetener (Total Sweet) which has fewer grams of sugar per 100g than regular sugar but the same sweetness (which is suitable for people with diabetes). If you don’t have agave syrup don’t worry, you can use honey instead (for non-vegans) or sub in 15g regular sugar as these will still be relatively lower in sugar per portion of the blondie. I also added in dates which gives the such a natural caramel taste.
If you enjoy making this Caramel chickpea blondies recipe, and looking for more ways to incorporate protein powder into your diet, then you can check these recipes out:
Caramel and Tahini Chickpea Blondies
This vegan caramel chickpea blondies recipe is one for keeps! They're high protein, sweetened with dates and have a nice fudgy texture all thanks to the tahini.
For the caramel chickpea blondies
- 50 g tahini
- 1 tin chickpea , drained (around 250g grams)
- 20 g agave (or honey)
- 25 g Total Sweet Sugar Alternative (or sub in 25g sugar)
- 40 g vanilla protein powder
- 100 g dates, chopped
- 30 ml milk alternative (I use soya)
- 1 tbsp oat flour (these are blended oats, or just use regular flour)
- 1 tsp baking powder
- 1 tsp vanilla essence
For the tahini caramel drizzle
- 20 g tahini
- 10 g agave
- 15 ml milk alternative
For the blondies
Line a 20 x 20cm baking tray with baking paper, preheat oven to 180°C
Add all the ingredients except the dates and oat flour into a food processor. Blend until smooth and ingredients are well incorporated
Put 30g of the chopped dates in a bowl with a splash of water, microwave for 20 seconds on high heat to soften.
Once soft at the microwaved dates to the mix in the food processor and blend until smooth
Add the oat flour to the remaining 70g chopped dates and tumble them with your hands (this stops the dates from sinking to the bottom)
Gently fold in the dates to the blondie mixture.
Pour the blondie mixture into the pre-lined baking dish and spread it evenly with a spatula. Bake for 30-35 mins until golden (you may need to cover it with foil half way to stop it browning too much).
Add the tahini and agave in a small bowl and stir with a spoon. Slowly add the milk and stir until the tahini mix has a thick yet runny texture. Add more tahini/milk if it is too thin/thick, respectively.
Drizzle over the tahini drizzle with a spoon once the blondies have completely cooled.
*Just a disclaimer- this is not a paid promotion for FreeSoul, I genuinely enjoy incorporating their protein powders into my diet alongside my active lifestyle. I find that using protein powders makes me feel fuller after eating meals with them in and is also an easy way to boost my nutrient intake. Also, as with any drastic change in your diet, if you’re thinking about switching to Veganism, please consult a medical professional first.