On Monday night, instead of strength training, I made these.
Those would be Coconut Chocolate Chip Blondies.
Made with . . .
Yes, those are chickpeas.
No, I am not kidding.
When I saw these on Chocolate Covered Katie last week, I was intrigued.
But I’ve gotta tell you, I had my doubts.
The batter tasted a little . . . well . . . bean-y.
And it almost made my food processor scoot its tiny little self right off my countertop!
Once the beany blend was extra smooth, I added in chocolate chips and coconut (because I am obsessed with coconut), but I wasn’t convinced it would be enough to turn my beans into blondies!
I put them into the oven seriously worried that they would be a total bust. About 10 minutes into baking, I could smell beans. I was not optimistic.
But another 10 minutes went by, and that magical chocolaty baking smell filled the air. I’m telling you, some kind of hocus pocus happened in that oven because I wound up with the gooey-est, richest, most fantastic blondies!
And the chickpeas? They disappeared! Honestly, I could not taste them. At all. I wouldn’t have believed it if I hadn’t tasted it myself! I actually had to keep tasting them. You know, just to be sure. 
Rest assured, each bite was as tasty and delicious as the last! I’m so glad I tried these because they are truly fantastic! G-g-g-gooey just like a blondie should be! I think I could even get these past my dad, who would most certainly make funny faces if he knew there were chickpeas inside, but would most likely “mmmm” away if he didn’t know!
I mean, look at these! Could you tell? I think not!
Vegan Coconut Chocolate Chip Blondies
Based on Katie’s Recipe
- 1 can chickpeas, drained and rinsed
- 3/4 tsp. baking powder
- 1/8 tsp. baking soda
- heaping 1/8 tsp. salt
- 1/2 cup + 2 T. agave nectar
- 2 tsp. vanilla
- 1/4 cup ground flax
- 1/4 cup peanut butter
- 1/3 cup chocolate chips
- 1/3 cup shredded coconut
Preheat oven to 350*. Put everything but the chocolate chips and coconut into the food processor and blend until veeeerrrrrry smooth. Mix in chocolate chips and coconut and spread in a 8X8 pan sprayed with nonstick spray. Bake for 35-40 minutes. I did mine for 35 because I like them extra gooey, but Katie says they should look a little undercooked when you take them out anyway because they’ll firm up as they cool. I thought 35 minutes was perfect!
What’s the last recipe you tried that really surprised you? OR have you tried any “healthy” substitutes that were just awful?
I’ve gotta tell you, this recipe is a revelation! I can’t wait to experiment more with beans in baking!
I this isn’t technically a healthy substitute, but when I make a cake or cupcakes from a boxed mix – I never use eggs, oil, etc. I just use the mix and one can of diet coke. Mix. Bake. That’s it. They come out SO moist and delicious and I don’t have the extra calories of the oil and eggs. (Which for me is good because I pile on the frosting.)
Then, if I want an extra boost, I’ll put a scoop or two of protein powder in the mix to give them some extra protein.
P.S. I still wish I could be your cooking guinea pig. I will taste everything and let you know if it’s safe.
I just need to move to Florida, right?
Well, I mean…it would help.
One recipe that I have made that surprised me was kale chips. I was skeptical at first about them but once I made them I instantly fell in love.
Me too! How are they so good???
Chick peas – are you crazy?!?!? Just kidding – they look amazing – cannot wait to try. Hope all is going well with recovering from the accident for you and your car!!
Thanks so much! Let’s just say eating a lot of these has helped with my recovery!
I have heard of baking with beans before but have never tried it! Now that that I have a food processor, I have no excuse not to give this a whirl
Thank you for posting the recipe and the review!
Of course! Let me know what you think!
I loove blondies, I need to try those! I once made chocolate pudding with tofu it was foul. I still have trouble eating tofu…
Ew. Bummer. I love me some tofu in stir fry! Maybe you should try again!
I was actually just looking at a chickpea blondie recipe yesterday, I cant wait to try it out! I’ve added ground chickpeas into a cookie recipe before and they tasted great + packed a fiber punch (that line may or may not be straight from the recipe).
Yes! Bahahahaha! Awesome!
My sister made gluten free black bean brownies once. They were awesome. Beans and sweets have a nice working relationship
Mmmm that sounds like a good one to try!
ohh man those look so ooey gooey and delicious! Of course I am a fan of anything with peanut butter
My mom has made black bean brownies before and they’re lovely. I tend to use pumpkin, applesauce, and yogurt as my healthy sub.
Every time I try to make granola bars (with healthy subs) they never turn out very well! I need to keep working on this!
I hope you’re feeling better M!
Pumpkin! I love adding pumpkin to um, EVERYTHING!!!
I would love to make some healthy granola bars–I will be awaiting your recipe!
Thanks so much for the encouragement. I’m coming along!
I really wanna try this! I’ve heard of black bean brownies, but I feel like I’d like chickpea blondies even more. I’m usually pretty pleased with healthy substitutes
Me too! I never really feel like I’m missing out on anything. Love that!
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