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Nut-free Coconut Chickpea Blondies

A “blondie” might not seem like a healthy snack, but when you take a peek at these ingredients, you may be surprised to see how nutrient dense, yet decadent, they really are!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 16 servings

Ingredients
  

  • ¾ tsp Coconut Oil
  • 2 cups Chickpeas cooked
  • ½ cup Sunflower Seed Butter
  • ¼ cup Maple Syrup
  • ½ tsp Cinnamon
  • ¼ tsp Sea Salt
  • ¼ tsp Baking Powder
  • ¼ tsp Baking Soda
  • cup Unsweetened Shredded Coconut plus extra for garnish

Instructions
 

  • Preheat oven to 350ºF (177ºC) and brush a baking dish with coconut oil (use an 8x8 pan for 16 blondies).
  • Add all ingredients to a food processor and process until smooth.
  • Spread the batter evenly into the pan. (The batter will be very sticky, so brushing a spatula with coconut oil first will help.) Sprinkle extra coconut over the top and press in gently.
  • Bake for 20 to 25 minutes or until toothpick comes out clean and edges are slightly browned. Let cool for 20 minutes, then cut into squares. Enjoy!

Notes

Leftovers
Store in the fridge for 5 days or freeze in an airtight container.
No Maple Syrup
Use honey instead.
 
Amount per serving:
Calories – 109
Carbs - 11g
Fiber - 2g
Sugars - 5g
Protein - 3g
Fat - 6g