Chickpea blondies made with no refined sugar and reminiscent of tiramisu. They have a soft, coffee base, cookie crumble topping with melted chocolate and a light dusting of cacao. Don’t worry, they’re totally not bad for you!

Hidden-Ingredient Tiramisu Protein Blondies [Vegan, Gluten-Free]



  • 1 can chickpeas
  • 2 tablespoon vegan vanilla protein powder
  • 1/2 cup coconut milk
  • 1 cup coffee
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup dates, soaked in hot water
  • 1/3 cup coconut flour
Chocolate Topping:
  • 1 1/2 tablespoon coconut oil
  • 1 1/2 tablespoon maple syrup
  • 2 tablespoon raw cacao
Cookie Topping:
  • 2 tablespoon ground flaxseed
  • 1 tablespoon maple syrup or agave nectar
  • 1 tablespoon coconut oil
  • 1 tablespoon sunflower seed flour
  • 2 tablespoon coconut flour
  • 1/2 teaspoon water
  • 1 teaspoon cinnamon


  1. To make the bars, add everything to a food processor or blender and blend until smooth. It should be really smooth and creamy like a thick smoothie. If it’s not, add some extra milk or coffee, one tablespoon at a time.
  2. When mixture is ready, pour into a 9×9-inch square pan lined with baking paper and bake in a preheated 375°F oven for 30-40 minutes. The top should be golden, and the edges will come away from the sides slightly. It will still feel a little soft, but should be firm to the touch. It will harden as you let it cool.
  3. Once bars have cooled, place the pan in the fridge to chill.
  4. Meanwhile, prepare cookie mixture for the topping. Add all the cookie ingredients except water to a bowls and stir together. Use your hands to pull together a dough, adding the water to make it into a firm clump.
  5. Place dough between two pieces of parchment paper and roll thinly – about 1/4-1/8-inch thick.
  6. Place in a preheated 350°F oven for 10 minutes, or until golden. Remove from the oven and set on a rack to cool.
  7. While the cookie is cooling, prepare the chocolate topping by adding all the ingredients to a saucepan and heating over medium heat. Stir constantly until a smooth chocolate forms. Remove from the heat and set aside.
  8. To assemble the bars, break up the cookie into small pieces or grind into a crumb in your food processor if you prefer.
  9. Drizzle chocolate over the bars, in generous, thick streams, and then top with the cookie and dust with cacao.
  10. Slice into squares and enjoy. Store in the refrigerator for up to four days.