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Gluten-Free Chickpea Blondies
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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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Vegan
Keyword: 30 min or less, almond, baking, bar, canned food, clean eating, dairy free, dessert, easy, fast, food processor, gluten free, grain-free, healthy, one bowl, pantry, quick, snack, vegan
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.