If you’re craving a dessert that’s healthy, vegan, and totally delicious, look no further than vegan raspberry blondies! On this episode of In The Know: Kitchen Etc, vegan cookbook author Carleigh Bodrug (@plantyou) shares her recipe for vegan blondies, containing a surprising secret ingredient: chickpeas! Not only does this vegan blondie recipe taste great, but thanks to its chickpea base, it’s also packed with fiber and protein!
1 ½ cups chickpeas
3 pitted Medjool dates
½ cup peanut butter
¼ cup maple syrup
¼ cup rolled oats
1 tsp vanilla extract
½ tsp baking powder
½ cup dark chocolate chips
½ cup fresh raspberries
Add chickpeas, Medjool dates, peanut butter, maple syrup, rolled oats, vanilla extract, and baking powder to a food processor or blender.
Blend the mixture until smooth, using a spatula to push it down towards the blades periodically.
Transfer the batter to a bowl and fold in chocolate chips and raspberries. Note that, since this blondie batter doesn’t contain eggs, it’s okay to taste it at this point!
Spray a baking dish with olive oil, then add the batter to the dish, using a spatula to flatten it evenly.
Top the blondies with more chocolate chips and raspberries, then bake them at 400 degrees Fahrenheit for 25 minutes until they’re baked through. Then, dig in!
More from In The Know: