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
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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.
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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!
Desserts
Protein Blondie Squares
PrintIngredients
- 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
- Preheat oven to 350F degrees and grease or line a 8" baking dish with parchment paper.
- 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.
- The batter will be thick. Pour or spoon batter into baking dish. Sprinkle with all the coconut flakes and remaining chocolate chips.
- Bake for 30 minutes.
- 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!
31 thoughts on “Protein Blondie Squares”
Can you omit the protein powder?
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.
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!!
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
Hi Melissa,
We haven’t tried it without the powder, so it might change the texture a bit. If you leave the powder out, you might need to adjust the baking time.
Kate – Joyous Health Team
Hi Rosemary,
It looks like this contains whey, which we’re generally not huge fans of as a protein base. We tend to prefer plant-only sources of protein for supplemental powders, like chickpea and hemp.
Kate – Joyous Health Team
Hi Ashley,
Depends on what’s available at that time, but Camino is a brand I really like.
Kate – Joyous Health Team
Hi Farzana,
We haven’t tried it without the powder, so we can’t guarantee it’ll work. Since leaving the powder out will change the texture of the batter, you may need to modify the baking time without it.
Kate – Joyous Health Team
Hi Melissa! I know Kate already responded, but I thought I would chime in here 🙂 You could definitely sub another protein powder as long as you still use 1/4 cup. If you were to omit it completely I would use 1/4 cup of brown rice flour instead just to replace the texture. Hope that helps!
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?
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.
P.S I’m also typing one handed while my little man nurses after his nap…few extra minutes and so flipping cute 🙂
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?
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.
Hi Jen,
Sounds great! Thanks for sharing your version!
Kate – Joyous Health Team
Hi Vee,
If you’re using canned chickpeas, you can pour them in straight from the can.
Kate – Joyous Health Team
Hi Michelle,
Sunflower seed butter is our favourite swap for this (it’s more school-friendly, too)!
Kate – Joyous Health Team
These were so delicious. I couldn’t eat just one. love the little chocolate chips throughout.
Great recipe and super easy!
Thanks
K
These are amazing! Super easy and delicious. You’re recipes are the best!
Thank you!!
So glad you liked them Jackie! Thanks so much for sharing 🙂
Heather- Joyous Health Team
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.
Hi Piera! That’s awesome. I’m so happy to hear you and your family enjoyed them.Thanks for sharing!
Heather- Joyous Health Team
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
Hi Juli! Ooooh the brownie vs blondie battle 😉 Glad to hear you’re enjoying them! They are quickly becoming a favourite around here.
Heather- Joyous Health team
Thank you, Kate!
Could you please recommend a brand of unsulphured coconut flakes? I only see the sulphured kind in grocery stores!
Thanks!
Hi Lisa! Prana, Let’s Do Organic, Bob’s Red Mill or Camino are great brands to look for 🙂
Heather- Joyous Health Team
If you aren’t a fan of coconut is there another substitution for it? Or can I leave the flakes out?
You can definitely leave the flakes out!
do you include the liquid from canned chickpeas or do you strain them first?
Definitely drain and rinse. I will add this to the instructions 🙂