Directions
- 1Line a 20cm brownie tin with baking paper.
- 2Heat oven to 160°C.
- 3Add the drained and rinsed chickpeas, tahini, melted butter or oil, maple syrup and vanilla extract to a blender and blitz until very smooth.
- 4Slowly pour in the milk whilst blitzing until well combined and smooth.
- 5Combine the flour, baking powder, 75g white chocolate, salt and hazelnuts in a large bowl.
- 6Melt 125g white chocolate in a microwave at 20 second bursts, stirring lightly between until melted.
- 7Pour the chickpea mixture and melted chocolate into the dry ingredients and stir and fold gently.
- 8Pour the mixture into the lined tray.
- 9Whisk 50g tahini and 50g maple syrup together with a little water to loosen into a drizzly consistency.
- 10Drizzle over the maple tahini mixture and scatter over the sesame seeds.
- 11Bake for 28-30 minutes until the blondies are set at the edges and lightly golden but still soft in the centre.
- 12Slice into squares once set.
Ingredients
- 400 g chickpeas, drained and rinsed
- 110 g tahini
- 70 g plant based butter or coconut oil, melted
- 150 g maple syrup
- 1 tsp vanilla extract
- 240 ml milk (plant-based or whole)
- 100 g plant based white chocolate, chips or chopped by hand
- 160 g plain flour (or gluten free alternative)
- 1 tsp baking powder
- Large pinch sea salt
- 80 g hazelnuts, chopped
- 75 g plant based white chocolate, chips or chopped by hand
- 50 g tahini (for topping)
- 50 g maple syrup (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.
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