High-Protein Chickpea Blondies
Fudgy, chocolatey blondies with 9g of protein per bar, and a secret ingredient nobody will ever guess.
Ash from @ashleigh.cooks has created these irresistible high-protein chickpea blondies that are secretly packed with plant protein, and nobody will ever guess the secret ingredient. They're fudgy, chocolatey, naturally sweetened with Medjool dates and peanut butter, and get a serious protein boost from Unrefined Nutrients Kid's Immune Protein, Vanilla Vanguard. With 9g of protein per bar, they're the kind of treat you can feel genuinely good about. Perfect for lunchboxes, after-school snacks, or a sweet hit that actually keeps little ones (and big ones!) going.
Ingredients
- 1 can chickpeas (400g), drained and rinsed The secret base. They blend completely smooth and create that fudgy, dense blondie texture without any bean flavour whatsoever.
- ½ cup creamy natural peanut butter Use a 100% peanut variety for the best flavour and texture. It adds richness and helps bind everything together.
- ½ cup Unrefined Nutrients Kid's Immune Protein, Vanilla Vanguard This is what gives the bars their protein punch. A wholefood collagen-based protein powder with 9.8g of protein per 15g scoop, free from nuts, dairy, soy and gluten. Blends beautifully into baked goods with a lovely natural vanilla flavour.
- ¼ cup almond flour Adds structure and a subtle nuttiness. Also keeps these gluten-free.
- 1 tbsp ground flaxseed A little nutritional booster that adds fibre and omega-3s. Undetectable in flavour.
- 6–8 Medjool dates, pitted (approx 160g) The natural sweetener here. Soak them first for easier blending. 8 dates gives a richer, sweeter result.
- 2 tbsp dairy-free milk Just enough to loosen the batter. Oat, almond, or soy are all great.
- 1 tsp vanilla extract Enhances the vanilla from the protein powder and rounds out the flavour.
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips, plus extra to scatter on top Dark chocolate chips for less sugar, or milk chocolate if the kids prefer. That extra handful on top is non-negotiable for the visual.
Method
Step 1: Prep the Dates & Oven
Soak the dates in warm water for 10 minutes, then drain well.
Preheat your oven to 180°C / 350°F. Lightly grease then line an 8x8 inch baking pan with baking paper.
Step 2: Blend the Batter
Add all ingredients except the chocolate chips to a food processor. Blend until completely smooth. If the batter is very thick, add extra dairy-free milk 1 tsp at a time until it comes together.
Fold in the chocolate chips.
Step 3: Bake & Cool
Pour into the prepared pan, spread evenly, and scatter extra chocolate chips on top.
Bake for 25 minutes until the edges are golden-brown. Check at 20 minutes, don't overbake or they'll lose their fudgy texture.
Cool fully in the pan before slicing into 12 bars. This step is important, they firm up as they cool!
- The batter will look very thick, that's normal! If your food processor is struggling, add the dairy-free milk one teaspoon at a time until it moves freely.
- These are best stored in the fridge where they stay firm and fudgy. They're also delicious straight from the freezer as a frozen treat.
- Swap peanut butter for sunflower seed butter to make these nut-free, perfect for school lunchboxes.
- The Medjool dates do all the sweetening here, so ripeness matters. The softer and more caramel-like your dates, the better.
Store in an airtight container in the fridge for up to 5 days, or freeze individually for up to 3 months. They slice best once fully chilled, so resist the urge to cut them straight from the oven!
