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Protein Blondie Squares

Packed with fibre, these are excellent for digestive health because they help to feed the good bacteria in your colon and they keep you feeling fuller longer.
Mar 8, 2016 | Joy McCarthy

Every time I make black bean brownies from my book Joyous Health, I think to myself “I really need to try these with chickpeas for a nice change”. So when I saw Alive magazine celebrating pulses with a featured recipe for Chickpea Blondies, that put a fire in my fanny to make them!

In case you weren’t aware, pulses are a type of legume such as chickpeas, lentils and any dried bean.

Pulses are super rich in fiber and protein, minerals such as iron and zinc and many B-vitamins.

They are excellent for digestive health because they help to feed the good bacteria in your colon and they keep you feeling fuller longer. Pulses can be the main event of your meal, like this recipe: Chickpea Detox Salad or Chickpea Savoury Pancakes.

I’ve added some protein powder to boost the protein and make them even more satiating. Getting enough protein in your day has many benefits including:

  • Boosts your metabolic rate
  • Balances your blood sugar
  • Makes you feel fuller longer


If you get gassy from chickpeas then be sure to buy them dried, soak them overnight and cook them until they are soft either in a crockpot or on the stovetop. You can also sprout them. In my kitchen, I use both dried and pre-cooked because they never bother me either way.


As you know, my goal is to always make healthy cooking easy peasy which is why all you need to do is pop all these ingredients into a blender or food processor, give it a blitz and pop in the oven.

These blondies are gluten­-free, dairy-free, made with 100% healthy, whole i­ngredients. Yay! REAL FOOD!

For dessert or a power snack, these protein blondies are perfect for any occasion!

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  • 1 can (400mL) organic BPA-free cooked chickpeas
  • 1/2 cup almond butter (smooth or crunchy)
  • 1 egg
  • 1/4 cup vanilla protein powder
  • 1/3 cup maple or coconut syrup
  • 1/2 cup chocolate chips
  • 1/4 cup unsulphured, unsweetened coconut flakes
  1. Preheat oven to 350F degrees and grease or line a 8" baking dish with parchment paper.
  2. Place the chick peas, almond butter, egg, protein powder, maple syrup and half the chocolate chips into a food processor or blender and give it a blitz until smooth.
  3. The batter will be thick. Pour or spoon batter into baking dish. Sprinkle with all the coconut flakes and remaining chocolate chips.
  4. Bake for 30 minutes.
  5. Let cool completely before cutting. Freeze for months or refrigerate for 10 days.


These protein blondie squares are gluten-free and refined sugar free, plus they are packed with protein from both chickpeas and protein powder. Chickpeas and other pulses are excellent for digestive health because they help to feed the good bacteria in your colon and they keep you feeling fuller longer. They are also rich in fiber, iron, zinc and many B vitamins.

So there you have it! My latest recipe! Please excuse any typos because I am typing with one finger while Vienna nurses and I sip a London Fog and nibble on a blondie. I feel like supermom right now!!

Photo cred to my hubs, Walkman <3

Have a joyous week!

Farzana Rajwani   •   March 8, 2016

Can you omit the protein powder?

Kate McDonald Walker   •   March 9, 2016

Ashley   •   March 8, 2016

Thank you so much for all of your recipes! I love them all :) What type of chocolate chips do you buy? I saw some at the health food store (Food for Life in Toronto) but they were called something else... I wish I could remember, I think it started with a C.

Kate McDonald Walker   •   March 9, 2016

Rosemary   •   March 8, 2016

Hi Joy, Love your site and your recipes are delicious! I love the genuine health vegan protein but lately I have had a few friends recommending the shakeology vegan protein powder.... What is your take on it? Thanks!!

Kate McDonald Walker   •   March 9, 2016

Melissa   •   March 9, 2016

Thank you for this recipe, Joy. Question for you: can the protein powder be left out of the recipe? I assume also that it can be subbed with regular vegan powder...thanks

Kate McDonald Walker   •   March 9, 2016
Joy McCarthy   •   March 9, 2016

Michelle   •   March 10, 2016

I can't wait to make these! I am going to need to replace the almond butter with peanut butter because my daughter is allergic to almonds. I think it sounds good--what are your thoughts?

Kate McDonald Walker   •   March 14, 2016

Tracy   •   March 10, 2016

Love the sound of these squares - thank you Joy. Will get some fermented protein powder and give them a try. I think my son will love them too :) Out of interest how long do you boil your chickpeas for after soaking? Thanks.


Tracy   •   March 10, 2016

P.S I'm also typing one handed while my little man nurses after his nap...few extra minutes and so flipping cute :)


Vee   •   March 10, 2016

Hello, I would like to try these blondies. Could you please let me know if I need to cook the chickpea from can or just pour it to the blender from the can?

Kate McDonald Walker   •   March 14, 2016

Jen   •   March 11, 2016

YUM! Easy, quick and delicious. I used chunky peanut butter because I don't have almond butter. This batch will be eaten (by me) before the weekend is over! Thanks for the recipe.

Kate McDonald Walker   •   March 14, 2016

Kiren   •   March 18, 2016

These were so delicious. I couldn't eat just one. love the little chocolate chips throughout. Great recipe and super easy! Thanks K


Jackie   •   March 19, 2016

These are amazing! Super easy and delicious. You're recipes are the best! Thank you!!

Heather Allen   •   March 21, 2016

Piera   •   March 24, 2016

Hi Joy, made these last night.....they were an instant hit with my husband and 3 boys!!! Yeah!! Super easy to make and absolutely delicious!! No one would know the base of chickpeas if I don't mention it. Thank you.

Heather Allen   •   March 24, 2016

Juli   •   April 1, 2016

Been a fan of the black bean brownies for awhile, but am hooked on these now! I've made them twice now, the first time subbing 1/4 cup rice flour for protein powder and this time subbing about 3 tbsp whole wheat flour and found the consistency to be fine. Great recipe, Joy! And super quick to whip up

Heather Allen   •   April 1, 2016

Lisa   •   September 26, 2016

Could you please recommend a brand of unsulphured coconut flakes? I only see the sulphured kind in grocery stores! Thanks!

Heather Allen   •   September 27, 2016

Meagan   •   January 14, 2020

If you aren’t a fan of coconut is there another substitution for it? Or can I leave the flakes out?

Joy McCarthy   •   January 15, 2020

jess   •   January 30, 2023

do you include the liquid from canned chickpeas or do you strain them first?

Joy McCarthy   •   January 30, 2023

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