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These are a plant based twist on my old recipe and, dare I say it, I think they’re even better than the original. Seriously. The other ones were one of the most loved recipes on this website and I’ve loved them myself for years but these are even better. They are blondie perfection and an absolute must try. Can’t wait to hear what you guys think of them!
Preheat the oven to180’C.
Add the chickpea water(keep the chickpeas for something else), vanilla, coconut sugar and flaxseed to a small saucepan on medium heat. Whisk until the sugar is completely dissolved.
Use an electric whisk to combine the nut butter and sweet chickpea water mixture in a large bowl.
Pour in the melted coconut oil and whisk until well combined.
In a seperate bowl, mix together the baking powder and ground almonds. Then add them to the wet ingredients and mix well.
Roughly chop your chocolate into chunks and then mix them into the batter.
Line an 8 inch baking tin with parchment paper and pour in the mixture, spreading it around evenly.
Bake at 180’C for about 30 minutes- I like them fudgey so I take them out even if they look a little bit undercooked. Leave them to cool for about 20 minutes before slicing.
With thanks to Indy Power. To access Indy’s full range of recipe’s please visit her website: