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Vegan, Chocolate Chip, Chickpea, Peanut Butter, Blondies

Vegan Chocolate Chip, Chickpea & Peanut Butter Blondies

The Balanced Kitchen
Prep Time 10 mins
Cooling 35 mins
Total Time 30 mins
Servings 9 Brownies


  • 2 tins chickpeas 450g - RESERVE THE LIQUID rinsed and drained
  • 140 g smooth or crunchy peanut butter
  • 4 tbsp aquafaba this is the reserved liquid from the tin of chickpeas which acts as a binder/egg replacement
  • 2 tbsp ground chia seeds or whole if you cannot grind them
  • 100 mls maple syrup
  • 1 tsp vanilla bean paste
  • 1 tsp baking powder
  • 1 pinch sea salt - I use Celtic sea salt
  • 100 g dark chocolate chips


  • You will need a 20cmx20cm loose bottomed brownie tin and a preheated oven to 180 degrees C.
  • Place all ingredients - excluding the chocolate chips into a food processor and blitz until smooth.
  • Remove the food processing jug and carefully remove the blade.  Stir through almost all of the chocolate chips (reserve a few for adding to the top after cooking).
  • Bake the mixture in the oven for 25-30 minutes at 180 degrees C. Check it has cooked through by placing a skewer into the blondie and checking it comes out clean. If not, return to the oven for another few minutes.
  • Once it is cooked, allow cooling for 5 minutes before releasing the blondies from the tin and allowing to cool for a further 30 minutes on a cooling rack.  
  • If you reserved some of the chocolate chips, add them now to the top so they melt into the blondies.
  • Cut into 9 equal pieces and serve or store in a lidded, airtight container with a piece of paper towel in the bottom, for up to 3 days in the fridge.
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