Chickpea Protein Blondies with Chocolate Chips and Sea Salt

Chickpea Protein Blondies with Chocolate Chips and Sea Salt

Blended chickpeas create a fudgy, protein-rich blondie base topped with gooey chocolate and flaky salt.

Total 1 hr 15 min Makes 16 bars Calories 142/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Peanuts, Soy

These blondies swap traditional flour for pureed chickpeas and protein powder, resulting in a dense, fudgy texture that still tastes like a treat. A touch of flaky sea salt balances the sweetness, making these a satisfying post-workout snack or lunchbox dessert.

Ingredients

  • 1 1/2 cups canned chickpeas, drained and rinsed
  • 1/2 cup natural peanut butter
  • 1/3 cup maple syrup
  • 1/4 cup vanilla protein powder
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2/3 cup semisweet chocolate chips
  • 1/2 teaspoon flaky sea salt, for topping

Method

  1. Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.

  2. In a food processor, combine the chickpeas, peanut butter, maple syrup, protein powder, melted coconut oil, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.

  3. Add the baking powder, baking soda, and fine sea salt to the processor and pulse until fully incorporated into the batter.

  4. Transfer the batter to a mixing bowl and fold in 1/2 cup of the chocolate chips by hand.

  5. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips over the surface.

  6. Bake until the edges are set and lightly golden and the center is just firm to the touch, 28 to 30 minutes.

  7. Remove from the oven and immediately sprinkle the flaky sea salt over the top. Cool in the pan on a wire rack for at least 30 minutes before lifting out using the parchment overhang.

  8. Slice into 16 bars and serve.

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    Chickpea Protein Blondies with Chocolate Chips and Sea Salt

    These blondies swap traditional flour for pureed chickpeas and protein powder, resulting in a dense, fudgy texture that still tastes like a treat. A touch of flaky sea salt balances the sweetness, making these a satisfying post-workout snack or lunchbox dessert.

    1 hr 15 min 16 bars 142 cal

    Ingredients

    • 1 1/2 cups canned chickpeas, drained and rinsed
    • 1/2 cup natural peanut butter
    • 1/3 cup maple syrup
    • 1/4 cup vanilla protein powder
    • 2 tablespoons melted coconut oil
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon fine sea salt
    • 2/3 cup semisweet chocolate chips
    • 1/2 teaspoon flaky sea salt, for topping

    Method

    1. 1

      Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.

    2. 2

      In a food processor, combine the chickpeas, peanut butter, maple syrup, protein powder, melted coconut oil, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.

    3. 3

      Add the baking powder, baking soda, and fine sea salt to the processor and pulse until fully incorporated into the batter.

    4. 4

      Transfer the batter to a mixing bowl and fold in 1/2 cup of the chocolate chips by hand.

    5. 5

      Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips over the surface.

    6. 6

      Bake until the edges are set and lightly golden and the center is just firm to the touch, 28 to 30 minutes.

    7. 7

      Remove from the oven and immediately sprinkle the flaky sea salt over the top. Cool in the pan on a wire rack for at least 30 minutes before lifting out using the parchment overhang.

    8. 8

      Slice into 16 bars and serve.