This vegan caramel chickpea blondies recipe is one for keeps! They're high protein, sweetened with dates and have a nice fudgy texture all thanks to the tahini.

Tahini Vanilla Blondies [Vegan]

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Serves

16

Cooking Time

40

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Ingredients

For the Caramel Chickpea Blondies:

  • 3 tablespoons tahini
  • 1 tin chickpea , drained (around 250g grams)
  • 1 tablespoon agave
  • 2 tablespoons sugar
  • 4 tablespoons vanilla protein powder
  • 1/2 cup dates, chopped
  • 2 tablespoons non-dairy milk alternative
  • 1 tablespoon oat flour (these are blended oats, or just use regular flour)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence

For the Tahini Caramel Drizzle:

  • 1.5 tablespoons tahini
  • .5 tablespoon agave
  • 1 tablespoon non dairy milk
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Preparation

For the Blondies:

  1. Line a 20 x 20cm baking tray with baking paper, preheat oven to 180°C
  2. Add all the ingredients except the dates and oat flour into a food processor. Blend until smooth and ingredients are well incorporated
  3. Put 1/4 cup of the chopped dates in a bowl with a splash of water, microwave for 20 seconds on high heat to soften.
  4. Once soft at the microwaved dates to the mix in the food processor and blend until smooth
  5. Add the oat flour to the remaining 1/4 cup chopped dates and tumble them with your hands (this stops the dates from sinking to the bottom)
  6. Gently fold in the dates to the blondie mixture.
  7. Pour the blondie mixture into the pre-lined baking dish and spread it evenly with a spatula. Bake for 30-35 mins until golden (you may need to cover it with foil half way to stop it browning too much).

For the Drizzle:

  1. Add the tahini and agave in a small bowl and stir with a spoon. Slowly add the milk and stir until the tahini mix has a thick yet runny texture. Add more tahini/milk if it is too thin/thick, respectively.
  2. Drizzle over the tahini drizzle with a spoon once the blondies have completely cooled.
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