Chickpeas are like cashews to me, in that they’re so versatile and you can use them in so many applications! You can make hummus, roast it for a snack, throw it on a salad, scramble it up like eggs, make a soy-free miso paste if you’re crafty (and patient), have it in pasta form, make falafel… we don’t often think of them as a dessert ingredient though. Aside from dessert hummus (don’t knock it til you try it), we can also make gluten-free blondies with chickpeas!
This recipe has a balanced macronutrient profile, meaning it contains a healthy balance of protein, fat, and complex carbs/fiber. This will keep blood sugar more stable than other similar, processed treats so you’ll have more steady energy and aren’t left with nagging cravings.
When my students make this in my Healthy Baking cooking class, they always remark how filling it is too—the balance contributes to your satisfaction as well. Whole, natural ingredients allow you to feel more satisfied with one serving, so treating yourself doesn’t lead to a spiral.
This one is really simple to put together, and you can freeze them when you’re done for your future self to enjoy.
- 1 tsp coconut oil (optional)
- 2 cups cooked chickpeas*
- ½ cup almond butter or nut butter of your choice
- ¼ cup maple syrup or honey
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- ⅓ cup unsweetened shredded coconut
- Preheat oven to 350°. Line an 8" square baking pan or dish with parchment paper, or coat with coconut oil.
- Place chickpeas, almond butter, maple syrup, cinnamon, salt, baking powder, baking soda and coconut in a blender or food processor and puree until well-combined and smooth.
- Pour batter into your square pan and smooth it out with an oiled spatula or slightly wet fingers. If you have extra coconut flakes, sprinkle them over the top.
- Bake for 20-25 minutes until slightly golden. Remove from oven and let cool on a rack for at least 20 minutes. Slice into 16 squares and serve.