Sunday, 6 November 2016

Vegan Protein Peanut Butter Chickpea Blondie's

I was so happy when I perfected this recipe. Chickpea blondies have been flying around here, there and everywhere for a while now...

These Protein Peanut Butter Chickpea Blondies are the perfect weekend treat. Slightly crisp on top with a moist, gooey centre, perfectly sweet and healthier than your normal blondie, oh and extremely addictive!

It probably sounds bizarre popping chickpeas into a blondie recipe however they transform them like never before. Combined with the smooth peanut butter they create the most amazing rich, cookie dough flavour and texture before you even bake them (I think I ate more of the mixture... opps) This means you need no flour, making them gluten free and packing in the nutrients from the chickpeas! Trust me you cannot even tell the chickpeas are there, they just add the the wonderful gooey texture. Along with the chickpeas these blondies are sweetened naturally, high in protein, packed with fibre and beyond delicious.

 I've added a raw plant based protein powder from the company Vivo Life. Their protein powder is packed with 25g of plant based protein, 6g BCAA and plenty of essential amino acids to help your muscles grow and repair. Not only that but it's packed with tumeric extract, spirulina and chlorella (hence why these do have a lil bit of a greenish colour, haha) Along with digestive enzymes meaning it can be easily digested, bonus!

I've also added some cheeky extras to switch things up a bit. Where the traditional chocolate chips are perfect melted into these gooey bites of joy... I then imagined soft, chopped dates & walnuts for some crunch. And oh my, I was right! They added perfectly to the texture!

You on't regret whipping up a batch of these. Whether it's for a dinner party, weekend treat or on the go snack for the week ahead. I promise everyone will love them, event he kids! Plus they're so so easy to make, you just pop them in your blender and into the oven and boom they're ready to serve (best enjoyed warm and soft, of course!)

- 1 tin chickpeas 
- 1/4 cup smooth peanut butter
- 1/3 cup protein vanilla powder (I used Vivo life Madagascan Vanilla)
- 1 ripe banana 
- 3 tbsp agave nectar/maple syrup 
- 1/2 tsp cinnamon 
- 1/2 tsp baking powder
- A splash of almond milk 
-  Optional extra's: chopped dates, walnuts & cacao nibs (you could use chocolate chips/almonds/cranberries)

Pre-heat your oven to 160c. 

Drain and rinse your chickpeas. Then in a high powdered blender/food processor, place all of the following ingredients, except the dates, walnuts and cacao nibs. Blend until fully combined and a smooth, thick batter has formed. This may take a few tries to get if fully blended, depending on the power of your blender/food processor.

Then fold in any extras eg, dates, walnuts, cacao nibs, chocolate chips, cranberries.

In a small/medium baking tray (I used 10 x 5 inch), grease with non-stick pray or coconut oil. Then spread out your mixture and scatter some more dates/cacao nibs on top.

Bake for 20 - 25 minutes or until the edges have started to brown and a knife comes out clean. Allow to cool for 10 - 15 minutes before slicing into bars. Transfer to a wire rack and allow to fully cool, or eat them warm if can't resist.

 Store in a air tight container in the fridge for around 3 - 4 days. (well if they last that long...)