Chickpea Biscoff Blondies – High-Protein, Flourless & Vegan
These vegan-friendly treats offer a unique Biscoff twist to traditional blondies. Featuring a secret plant ingredient (chickpeas) that boosts their protein content, these blondies deliver a deliciously moist crumb, all while being completely flourless.
Ingredients 9
1 tin canned chickpea (chickpeas), 400g, drained and rinsed
1⁄2 cup biscoff spread, smooth, 150g
5 medjool dates, fresh, pitted, ½ cup / 100g
1⁄4 cup rice malt syrup, 80ml
1⁄4 cup plant-based protein, 30g, i use kic vanilla plant protein
1⁄4 cup coconut oil, melted
1⁄4 tsp baking powder
1⁄4 tsp bicarbonate of soda
1⁄2 tsp salt
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Method 8
Preheat your oven to 180°C and line a square 9x9 baking pan with baking paper.
In a blender or food processor, combine all the wet and dry ingredients, ensuring to reserve half of the for later use. Blend on high until the mixture is smooth and creamy, with no lumps of or .
Transfer the batter into the prepared baking tin, spreading it evenly to the corners and smoothing the surface.
Using the reserved , dollop blobs across the top of the batter in a decorative pattern.
Glide a knife through the batter and , creating swirls and patterns that will add visual appeal to your blondies.
Transfer the blondies to the oven and bake for 15 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean with a tender crumb.
Remove the blondies from the oven and let them cool in the pan for 10-20 minutes.
Slice into squares and indulge! For an extra decadent treat, drizzle with the remaining and serve with a scoop of creamy vanilla ice cream.
