You would never in one million years know these contain chickpeas…OR they’re gluten-free and vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Rachel from


  • 1 15 oz. can unsalted chickpeas drained and rinsed
  • cup natural unsalted peanut butter or almond butter* See note below
  • ¼ – ⅓ cup maple syrup to taste**
  • 1 Tablespoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 bar good quality dark-chocolate chopped
  • ¼ cup chocolate chips for sprinkling optional


  1. Preheat oven to 350 degrees. Grease an 8×8 baking pan.
  2. Combine all ingredients besides the chocolate in the bowl of a food processor. Process until smooth (about 45 seconds). Gently fold in the chopped dark chocolate.
  3. Pour the mixture into the baking pan. Sprinkle the top with additional chocolate chips (optional). Bake for 25 minutes or until the edges begin to harden and a toothpick inserted into the center comes out clean. The blondies will harden as they cool, so be careful not to overcook them. Cool on a wire rack for 30 minutes. Be careful not to cut them too soon, or you will just get blondie mess instead of nice squares!

Recipe Notes

*Peanut Butter will provide a noticeable peanut butter taste and almond butter will be mild and less detectable.
**You can substitute honey, but they will no longer be vegan.