Fudgy Chickpea Blondies

Natalie Tamara

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  1. For the blondies:
  2. 100g self raising flour
  3. 125g dark chocolate, roughly chopped
  4. 75g cooked chickpeas, puréed
  5. 50g dairy-free margarine
  6. 50g brown sugar
  7. 3 flax “eggs” (1tbsp ground flax meal + 3tbsp water per “egg”, whisked for five minutes) or your prefered egg replacer
  8. For the topping:
  9. 75g dark chocolate

These vegan chickpea blondies are fudgy, oh-so-chocolatey and packed full of goodness. Smother them in chocolate for an extra special treat!


Makes 8.

Preheat the oven to 180C.


  • Cream the sugar and margarine together in a large mixing bowl. Stir in the puréed chickpea followed by the flax eggs until well combined (though don’t worry if it separates slightly once you add the flax, that’s fine).
  • Next sieve in the flour, folding it in as you go. Finally stir in the chopped chocolate.
  • Grease a deep tin or oven-proof dish (glass or ceramic are fine) and pour the mixture in, spreading evenly. Place in the oven and bake for around 45 minutes; the exact cooking time will depend on your oven.
  • Once cooked, remove from the oven and leave to cool for around five minutes. After this time you can slice the blondies and move to a wire cooling rack or kitchen roll to cool fully.
  • To prepare the topping, melt the chocolate in a bain-marie (a glass bowl over a pan of shallow boiling water), stirring until it is smooth and glossy. Using a fork, drizzle the melted chocolate over the blondies and leave to set.
  • Serve warm or cold.

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