Tahini Chickpea Blondies (Vegan, Grain-Free, and High-Protein)

These deliciously decadent chickpea blondies are loaded with nourishing ingredients. You'll never believe they're vegan, gluten-free, grain-free, naturally sweetened, and surprisingly high in protein.


  • 15 oz can of chick peas, drained and thoroughly washed
  • 0.5 c blanched almond flour, packed
  • 0.5 c creamy tahini
  • 0.5 c maple syrup
  • 2 tsp vanilla
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 c chocolate chips, plus more for sprinkling on top
  • 2 tbsp rainbow sprinkles (optional), plus more for sprinkling on top


  1. Preheat the oven to 350 and line an 8x8 baking pan with parchment paper.
  2. Measure all ingredients except the chocolate chips and sprinkles into a food processor. Process until you have a thick, creamy batter that's completely homogeneous throughout.
  3. Remove the blade from the food processor and add the chocolate and sprinkles, then mix them in by hand.
  4. Spread the dough into the prepared baking dish with a spatula to create a layer of even thickness that goes all the way into the corners.
  5. Decorate the top of the dough with an additional generous handful of chocolate chips and some sprinkles.
  6. Bake at 350 degrees for about 30 minutes until set but not browned. The inside should still feel a bit soft.
  7. Cool completely before cutting.
  8. Store the blondies in a sealed container in the fridge for up to a week or in the freezer for several months.