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

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(Note: this post was originally published on April 10, 2020. It has since been updated with a few tweaks).

The Absolute BEST Vegan Blondies

Wow, do I ever have a treat for you! These Tahini Chickpea Blondies have been a favorite in our house for years. I usually make them at least once every few weeks because they're easy, fast, and loaded with good-for-the-body nutrients. You'll never believe the two superstar ingredients in these vegan blondies.

Yes it's true, these healthy blondies get their structure from chickpeas and their fat from tahini. Mind blow, right? You'll be amazed at how delicious they are and how delightfully gooey and indulgent the texture is. These chickpea and tahini blondies are vegan, high in protein, gluten-free, grain-free, high in fiber, and naturally sweetened, so they're a treat you can feel good about enjoying again and again.

If you're looking for a dessert that nourishes both the body and the soul, you definitely have to try this chickpea blondie recipe. I can't wait for you to fall in love with them!

What Are Chickpea Blondies?

Like the name suggests, chickpea blondies contain chickpeas as a primary ingredient; this recipe uses an entire 15-oz can of the powerful little legumes. Because chickpeas are so neutral in flavor, they blend right into the background and you never know they're there. They add great protein, which makes these blondies feel more satisfying than the traditional flour-based version. The chickpeas also add some really nice structure, allowing these blondies to be completely flourless and vegan.

The best part about chickpea blondies, however, is their texture. Regular, flour-based blondies can easily dry out. Because the chickpeas don't bake up in the same way though, these bars retain a texture that is soft and luscious.

Have I convinced you? I know the idea of baking with chickpeas may sound crazy, but these beauties are a huge win nutritionally AND with regards to their taste and texture. While they won't fool anyone into thinking they're a traditional flour- and sugar-laden bakery blondie, I think they're even better. If you're intrigued, make sure to also check out my No Bake Whole Food Birthday Cake Bars too, which also use chickpeas as the primary ingredient.

The Beauty of Baking with Tahini

The key to making a good chickpea blondie is to add some healthy fats so that they feel indulgent. I always used to make this recipe with peanut butter, but one time on a whim I tried tahini and was amazed with the results. The tahini adds a beautiful but more subtle nuttiness, and the texture is much smoother and silkier. While the peanut butter version felt sort of heavy, the tahini blondies are lighter and softer.

I can't emphasize how important it is to use a high-quality tahini in this recipe though. Some store brands are bitter, grainy, or gloppy. I always use the tahini from Seeds of Collaboration, which is slightly sweet, subtle, and incredibly smooth and creamy. Use the code ROGUE at check-out to get 20% off your order.

Intrigued by the idea of tahini in baking? It's a fabulous ingredient and is so much tastier and healthier than baking with oil or butter. In addition to these tahini blondies, check out these Orange Blueberry Ginger Tahini Muffins and these Vegan Morning Glory Blender Muffins too.

Ingredients and Substitutions

Here's what you'll need for these vegan blondies, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Chickpeas
  • Almond flour. Make sure it's the light-colored, blanched almond flour instead of the coarser, darker almond meal. I love Bob's Red Mill. I don't suggest trying to use another flour since the results will be very different.
  • Tahini. Seeds of Collaboration is my absolute favorite for these tahini blondies and for all of my tahini recipes. Remember to use the code ROGUE at check-out to save 20%.
  • Maple syrup
  • Vanilla
  • Baking powder
  • Salt
  • Chocolate chips. Remember to choose dairy-free chocolate if you're making vegan blondies.
  • Rainbow sprinkles. These are optional but such a fun addition if you want to give these blondies a birthday cake vibe, as I've shown in the photos here. Feel free to choose naturally-colored sprinkles if desired, or omit them if you want to avoid refined sugar entirely.

Closing Thoughts

Well, what do you think? Are you intrigued by these decadent chickpea and tahini blondies? If you're looking for a treat that's delicious but also nutritious, these are hard to beat. Because they have such great protein and minimal sugar, they're really satisfying and can even act as a post-workout snack. In fact, they beat out most pre-packaged protein bars in terms of nutrition.

I'm a huge believer in enjoying desserts rather than depriving ourselves of things we love. These healthy, vegan blondies are a great example of the fact that desserts can actually be nourishing for the body. I absolutely can't wait for you to try this recipe!

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

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.

Author:
Lee

Ingredients

  • 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

Instructions

  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.

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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Anonymous
September 15, 2021
Thx for the tahini rec, I always have trouble finding it
Anonymous
June 26, 2020
Loved this recipe! be careful not to overheat the chickpea mixture in your food processor-- i accidentally melted some chocolate chips with the residual heat. i covered it up with extra rainbow sprinkles. :)
Lee
June 16, 2020
Sara- I haven't tried, but my hunch is that coconut flour wouldn't work great. It's just such a weird flour in terms of its liquid absorption. I'd think hazelnut flour would be a better option, since it behaves more similarly to almond flour. I've also done them with oat flour, which works well. Hope that helps! Let us know what you find out.
Sara S
June 15, 2020
Has anyone tried to make these with coconut or hazelnut flour?