Chickpea Tahini & Hazelnut Blondies

Name: Chickpea Tahini & Hazelnut Blondies
Total time: 30 min
Yield: 9 servings
Cuisine: Middle Eastern
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)

30m

Serves 9

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Chickpea Tahini & Hazelnut Blondies

facebook.com

30m

Serves 9

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.

Chickpea Tahini & Hazelnut Blondies

30m

Serves 9

facebook.com

Chickpea Tahini & Hazelnut Blondies

facebook.com

30m

Serves 9

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.