SALTED CARAMEL BLONDIES (with chickpeas)
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These flourless blondies are so gooey and delicious that you’ll barely believe they’re healthy, too! None of my taste testers could tell they were made with chickpeas. Instead, they described them as a cross between peanut butter cookies and caramel fudge.
Salted Caramel Blondies are vegan and gluten-free and contain no added sugar.
Ingredients for 8 squares:
15-oz can chickpeas, drained, rinsed, and peeled (1 1/2 cups drained) (see note below*)
1/2 cup Fatso Salted Caramel Peanut Butter (or substitute peanut or cashew butter)
1/2 cup Lakanto Golden sugar-free monk fruit sweetener (or coconut sugar)
1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder
3 Tbsp unsweetened almond milk or Nutpods Caramel sugar-free dairy-free creamer (see note below*)
2 tsp pure vanilla extract
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped pecans, plus more for topping (optional)
flaked salt for topping (optional)
*Notes: I like to peel the chickpeas to get most of the skins off. It’s not essential but improves the texture of the blondies. For a pantry-only recipe, you can reserve the liquid from the can of chickpeas and use that in place of milk.
Directions:
Preheat oven to 350F.
Put the chickpeas, peanut butter, sweetener, protein powder, milk or creamer, vanilla, baking powder, baking soda, and salt into a food processor or blender container.
Blend well, scraping the sides and bottom with a rubber spatula as needed, until a uniform cookie dough-like consistency is achieved.
Fold in pecans (if using) and scrape the batter into a greased 9x5” baking pan. Smooth the top and sprinkle with additional chopped pecans as desired.
Bake for 25 to 30 minutes or until they look almost done and are starting to brown around the edges. You want to slightly under-bake these blondies so they stay moist and fudgy.
Remove blondies from the oven and sprinkle with flaked salt (optional). Cool completely before cutting and serving.
Salted Caramel Blondies can be stored in an airtight container in the fridge for a week or the freezer for up to 2 months.
If you like these, check out my edible Chocolate Chip Cookie Dough and Blondies here!
