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


  • Preheat oven to 350 degrees. Grease an 8×8 baking pan.
  • 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.
  • 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!


*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.