Baobab & Choc Chip Chickpea Blondies

Not only are our good friend chickpeas delicious in savoury dishes, they're also perfect in our 'not-so-naughty' desserts too! By swapping them for flour we get an extra hit of plant-based protein and nutrients, which, combined with nut butter and our Baobab superfruit powder, make these blondies the perfect energy-boosting snack. 


2 tbsp Aduna Baobab Superfruit Powder
1 can of chickpeas, rinsed and drained
1/3 cup all natural nut butter of choice (we used almond butter)
1/3 cup maple syrup
1 tsp vanilla extract
½ tsp Himalayan sea salt
¼ tsp baking powder
¼ tsp baking soda
1/3 cup combination of chopped dark chocolate and cacao nibs (+ a little extra to sprinkle on top)


Preheat the oven to 180 C and lightly grease a 20x20 cm pan with coconut oil.
Combine all the ingredients, except the chocolate chunks/nibs in a food processor until the batter is smooth.
Once smooth, gently fold in the chocolate and nibs, just to incorporate. 
Pour the mixture into the pan spreading evenly with a lightly greased spatula or spoon.
Sprinkle the extra chocolate and nibs on top and bake for 20-25 minutes, until lightly browned and a toothpick comes out clean.
Once deliciously golden, leave to cool on a rack for 20 minutes before slicing them up into 12 blondies.


Recipe by Birch Bowl

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