chickpea + tahini blondies.

Hi, friends! Here with a quick recipe for these blondies that have been on repeat over here. They’re easy to make, require only a food processor and are packed with protein goodness. The trick to these is using good quality tahini. Every year we travel to NYC, and each year I bring along an extra piece of luggage just to bring home the fancy brands I can’t get here in Newfoundland. Tahini is no exception and this year I came home with 6 jars of the best from Seed + Mill. If you know, you know. 😉

Here’s the recipe below!

Hope your week is off to a fantastic start <3


Les xx


  • 1 can (398ml) of chickpeas (drained and rinsed)
  • 1/2 cup oat flour
  • 2 flax eggs (2 T ground flax + 3 T water x 2. Let thicken for 5 mins)
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t fine sea salt
  • 2 t vanilla
  • 5 T maple syrup
  • 1/4 cup tahini
  • 1/4 cup almond butter
  • 3/4 cup mini chocolate chips (i use Enjoy Life)


Preheat oven to 350 F. Grease an 8×8 square cake pan with coconut oil or vegan butter. In a food processor, add all ingredients except the plant based milk and chocolate chips. Blend until smooth. Fold in 1/2 cup of chocolate chips. Pour mixture into greased pan and smooth into a uniform layer. Sprinkle the remaining chocolate chips over the top of the mixture. Bake approximately 20 mins or until edges begin to brown. Allow to cool, cut into squares and enjoy!

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