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vegan chickpea blondies recipe

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.

Course Dessert, snacks
Cuisine high protein, Vegan
Keyword chickpea blondies, high protein, high protein desserts, tahini
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 portions

Ingredients

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

Instructions

For the blondies

  1. Line a 20 x 20cm baking tray with baking paper, preheat oven to 180°C

  2. Add all the ingredients except the dates and oat flour into a food processor. Blend until smooth and ingredients are well incorporated

  3. Put 30g of the chopped dates in a bowl with a splash of water, microwave for 20 seconds on high heat to soften.

  4. Once soft at the microwaved dates to the mix in the food processor and blend until smooth

  5. 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)

  6. Gently fold in the dates to the blondie mixture.

  7. 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).

  8. 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.

  9. Drizzle over the tahini drizzle with a spoon once the blondies have completely cooled.