Who knew chickpeas could be so versatile? Being high in fibre and protein, they add great texture to these white brownies, and the overall recipe is relatively low in sugar compared to shop-bought versions. I’m not quite sure which tastes better, the raw batter or the finished treats, but licking the spoon is definitely one of the best bits of making these peanut butter and chickpea blondies.
1 tbsp coconut oil, plus extra to grease
1 x 400g tin of chickpeas, drained and rinsed
125g smooth peanut butter
4 tbsp milk or water
2 tsp vanilla extract
90ml maple syrup or honey
½ tsp salt
½ tsp baking powder
¼ tsp bicarbonate of soda
60g dark chocolate, chopped
1 tbsp cocoa powder
Preheat the oven to 200ºC/400ºF/gas mark 6. Grease a shallow 15cm square or round baking tin.
Place the chickpeas in a blender or food processor and add the peanut butter, milk, vanilla, maple syrup, salt, baking powder and bicarbonate of soda. Blitz until smooth. Stir in the chocolate, then tip the batter into the prepared tin.
Melt the tablespoon of coconut oil in a small bowl set over a saucepan of simmering water. Stir in the cocoa powder, then drizzle half the chocolate sauce over the batter and swirl it through the mixture with a knife.
Bake for 16–18 minutes. Set aside to cool in the tin for 15 minutes, then turn onto a wire rack to cool completely.
When ready to serve, cut into squares and drizzle over some more peanut butter and the remaining chocolate sauce. Store the peanut butter and chickpea blondies in an airtight container in the fridge for up to a week.