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Square of vegan pumpkin chickpea blondies with white chocolate chips

Healthy Pumpkin Chickpea Blondies (Easy Vegan Recipe)

These Pumpkin Chickpea Blondies are moist, fudgy and packed with autumn flavour. Made with simple, wholesome ingredients (plus a generous sprinkling of vegan white chocolate chunks!), this better-for-you sweet treat is easy to make and utterly irresistible.
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Course: Sweet Treat
Cuisine: American
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Serves: 25 pieces
Calories: 116kcal
Author: Tara

Ingredients
 
 

  • 1 400g tin chickpeas (drained and rinsed (250g/9oz drained weight))
  • 100 g pumpkin puree (tinned)
  • 125 g almond butter (smooth)
  • 2 tsp vanilla extract (10g)
  • 85 g coconut sugar (substitute: soft light brown sugar)
  • 100 g almond flour
  • 1 tbsp cornflour (8g)
  • 2 tsp pumpkin spice mix (or 1.5 tsp cinnamon, 0.25 tsp nutmeg, 0.25 tsp ginger and a pinch allspice)
  • 75 g vegan white chocolate chunks (gluten free)

To decorate:

  • 25 g vegan white chocolate chips (or chopped white chocolate (gluten free))

Equipment

  • 20cm (8”) Square Baking Tin

Instructions
 

  • Please weigh your ingredients when making this recipe, rather than using cups.
  • Preheat the oven to 170C fan (190C conventional / 375F / gas mark 5) and line a 20cm (8”) square baking tin with non-stick paper.
  • Add the drained and rinsed chickpeas to a food processor along with the pumpkin puree, almond butter and vanilla extract. Blend until very smooth and no whole chickpeas remain - this will take approximately 3 minutes.
    Tip: Scrape down the sides and then blend again as needed until smooth.
    1 400g tin chickpeas, 100 g pumpkin puree, 125 g almond butter, 2 tsp vanilla extract
  • Transfer the blended chickpea and pumpkin mixture to a large mixing bowl and add the dry ingredients (sugar, flours and spices), except the chocolate. Stir until smooth and combined.
    85 g coconut sugar, 100 g almond flour, 1 tbsp cornflour, 2 tsp pumpkin spice mix
  • Add 75g of the white chocolate chunks to mixture and stir to combine.
    75 g vegan white chocolate chunks
  • Transfer the mix to the lined baking tin and sprinkle 25g white chocolate chips on top.
    Note: You can use chopped white chocolate chunks to decorate the top if you can’t get your hands on vegan white chocolate chips.
    25 g vegan white chocolate chips
  • Bake for 25-28 minutes. At 25 minutes test the blondies in several spots with a knife or skewer - if you see any wet batter, bake for another 2-3 minutes before testing again.
    Tip: Be careful not to overbake blondies otherwise you’ll lose the fudgy, moist texture.
  • Leave the blondies to cool completely in the tin before slicing into 25 pieces (5 rows of 5).

Notes

Vegan / Dairy Free / Egg Free / Gluten Free*
Recipe inspired by: USA
*Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 12mg | Fiber: 2g | Sugar: 6g | Net Carbohydrates: 10g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!