A blondie is like a pale version of brownie, and this one is actually made with chickpeas. I have to say I was a little sceptical, but when I realised is tasted like a really, really good cookie dough, I was sold! I thought this would be a great way to get the kids to eat a little extra iron and protein, but they were not so easily convinced. Well, I guess that means all the more iron and protein for me! Here’s the recipe, with a few tweaks based on my preferences.
340 g chickpeas (1 packet, drained and rinsed)
10 dates, pitted
0,5 dl peanut butter
a pinch of salt
1,5 tsp baking powder
a pinch of vanilla powder
40 g dark chocolate, chopped
0,5 dl natural cashews, chopped
For topping: sea salt and dark chocolate
Blend chickpeas, dates, peanut butter, salt, baking powder and vanilla in a food processor or with a hand mixer until the batter is very smooth.
Fold in chopped chocolate and cashews.
Line a tray, about 15×20 cm with parchment paper and fill with batter. Sprinkle with sea salt.
Bake at 150 C for 25-30 minutes.
Drizzle with melted chocolate and cut in squares. I liked it best when it had been in the fridge!