Chickpea Tahini & Hazelnut Blondies

30 mins
Serves 9
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Directions

  1. 1Line a 20cm brownie tin with baking paper.
  2. 2Line a 20cm brownie tin with baking paper.
  3. 3Line a 20cm brownie tin with baking paper.
  4. 4Heat oven to 160°C.
  5. 5Heat oven to 160°C.
  6. 6Heat oven to 160°C.
  7. 7Add the drained and rinsed chickpeas, tahini, melted butter or oil, maple syrup and vanilla extract to a blender and blitz until very smooth.
  8. 8Add the drained and rinsed chickpeas, tahini, melted butter or oil, maple syrup and vanilla extract to a blender and blitz until very smooth.
  9. 9Add the drained and rinsed chickpeas, tahini, melted butter or oil, maple syrup and vanilla extract to a blender and blitz until very smooth.
  10. 10Slowly pour in the milk whilst blitzing until well combined and smooth.
  11. 11Slowly pour in the milk whilst blitzing until well combined and smooth.
  12. 12Slowly pour in the milk whilst blitzing until well combined and smooth.
  13. 13Combine the flour, baking powder, 75g white chocolate, salt and hazelnuts in a large bowl.
  14. 14Combine the flour, baking powder, 75g white chocolate, salt and hazelnuts in a large bowl.
  15. 15Combine the flour, baking powder, 75g white chocolate, salt and hazelnuts in a large bowl.
  16. 16Melt 125g white chocolate in a microwave at 20 second bursts, stirring lightly between until melted.
  17. 17Melt 125g white chocolate in a microwave at 20 second bursts, stirring lightly between until melted.
  18. 18Melt 125g white chocolate in a microwave at 20 second bursts, stirring lightly between until melted.
  19. 19Pour the chickpea mixture and melted chocolate into the dry ingredients and stir and fold gently.
  20. 20Pour the chickpea mixture and melted chocolate into the dry ingredients and stir and fold gently.
  21. 21Pour the chickpea mixture and melted chocolate into the dry ingredients and stir and fold gently.
  22. 22Pour the mixture into the lined tray.
  23. 23Pour the mixture into the lined tray.
  24. 24Pour the mixture into the lined tray.
  25. 25Whisk 50g tahini and 50g maple syrup together with a little water to loosen into a drizzly consistency.
  26. 26Whisk 50g tahini and 50g maple syrup together with a little water to loosen into a drizzly consistency.
  27. 27Whisk 50g tahini and 50g maple syrup together with a little water to loosen into a drizzly consistency.
  28. 28Drizzle over the maple tahini mixture and scatter over the sesame seeds.
  29. 29Drizzle over the maple tahini mixture and scatter over the sesame seeds.
  30. 30Drizzle over the maple tahini mixture and scatter over the sesame seeds.
  31. 31Bake for 28-30 minutes until the blondies are set at the edges and lightly golden but still soft in the centre.
  32. 32Bake for 28-30 minutes until the blondies are set at the edges and lightly golden but still soft in the centre.
  33. 33Bake for 28-30 minutes until the blondies are set at the edges and lightly golden but still soft in the centre.
  34. 34Slice into squares once set.
  35. 35Slice into squares once set.
  36. 36Slice into squares once set.

Ingredients

  • 400 g chickpeas, drained and rinsed
  • 400 g chickpeas, drained and rinsed
  • 400 g chickpeas, drained and rinsed
  • 110 g tahini
  • 110 g tahini
  • 110 g tahini
  • 70 g plant based butter or coconut oil, melted
  • 70 g plant based butter or coconut oil, melted
  • 70 g plant based butter or coconut oil, melted
  • 150 g maple syrup
  • 150 g maple syrup
  • 150 g maple syrup
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 240 ml milk (plant-based or whole)
  • 240 ml milk (plant-based or whole)
  • 240 ml milk (plant-based or whole)
  • 100 g plant based white chocolate, chips or chopped by hand
  • 100 g plant based white chocolate, chips or chopped by hand
  • 100 g plant based white chocolate, chips or chopped by hand
  • 160 g plain flour (or gluten free alternative)
  • 160 g plain flour (or gluten free alternative)
  • 160 g plain flour (or gluten free alternative)
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • Large pinch sea salt
  • Large pinch sea salt
  • Large pinch sea salt
  • 80 g hazelnuts, chopped
  • 80 g hazelnuts, chopped
  • 80 g hazelnuts, chopped
  • 75 g plant based white chocolate, chips or chopped by hand
  • 75 g plant based white chocolate, chips or chopped by hand
  • 75 g plant based white chocolate, chips or chopped by hand
  • 50 g tahini (for topping)
  • 50 g tahini (for topping)
  • 50 g tahini (for topping)
  • 50 g maple syrup (for topping)
  • 50 g maple syrup (for topping)
  • 50 g maple syrup (for topping)
  • Scattering sesame seeds (for topping)
  • Scattering sesame seeds (for topping)
  • Scattering sesame seeds (for topping)

Equipment

brownie tinbaking paperovenblenderlarge bowlmicrowave

Tips

  • If using an airtight blender, add milk in 2-3 batches to ensure a smooth mixture.
  • Blondies will firm as they cool.