These cranberry chickpea blondies are gluten-free, grain-free, dairy-free (making them vegan as well). They have a fudgy texture like a brownie, and are easy to make in a food processor with mostly pantry ingredients. You can sub out the cranberries for raisins, or add in other mix-ins like chocolate chips. A healthier, allergy-friendly dessert for all to enjoy!
A can of chickpeas/garbanzo beans is very versatile, especially for gluten-free living! If you want to remove the shells/casings easily, place them between layers of a tea towel on the countertop and rub gently. The shells just fall off!
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Cranberry Chickpea Blondies
Gluten-free, grain-free, dairy-free and totally delicious! Use up your pantry ingredients in just a food processor for an easy, fudgy dessert you can feel good about.
Servings: 16 bars
Equipment
- Food Processor
- 8x8 glass baking pan
Ingredients
- 1 15- oz. can chickpeas, drained and rinsed well
- 1/2 cup smooth natural almond butter, about 4.5 oz.
- 6 tbsp. maple syrup
- 1/4 cup pitted dates, about 1.6 oz.
- 2 tsp. vanilla extract
- 2 1/2 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup dried cranberries or raisins, about 2.75 oz.
Method
- Preheat oven to 350ºF. Grease an 8-inch square pan with coconut oil.
- In a food processor, combine all ingredients except cranberries. You can remove the chickpea casings beforehand is you want by rubbing them gently between a kitchen towel on the countertop. Pulse a few times to mix. Scrape down sides of bowl, then process until batter is smooth, stopping to scrape down bowl as needed. Fold in cranberries.
- Spread batter in prepared pan. Bake for 20 to 25 minutes, until golden around the edges and just set in the middle. Let cool in pan on a wire rack, then cover and refrigerate until firm, at least 1 hour. Cut into squares and serve.