Chickpea Blondies

These vegan, gluten-free blondies made from chickpeas and a seductive caramel glaze of nut butter prove that sweet indulgence is possible without compromise. Recipe by Estella Schweizer

07/05/2026

This recipe is suitable for a rectangular pan of approx. 20 x 20 cm.

Ingredients

Ingredients for 6 portions

For the batter:

300 ml Soy milk (or other plant-based milk)

80 g Maple syrup

200 g cooked chickpeas (from a can or jar)

200 g ground cashews or almonds

200 g oat flour made from gluten-free oats

80 g Sugar (alternatively coconut blossom sugar)

1 TL Baking powder

1 pinch Bicarbonate of soda

For the caramel glaze (optional):

80 g Coconut oil

80 g Maple syrup

80 g Cashew or almond butter

80 g Soy milk

1 good pinch of salt

Preparation

Preheat the oven to 170°C fan,

Put the ground cashews or almonds, oat flour, sugar (or coconut blossom sugar), baking powder and bicarbonate of soda into a large bowl and mix well.

Blend the soy milk with the rinsed chickpeas and the maple syrup until smooth. Thoroughly combine wet and dry ingredients.

Pour the batter into a baking pan lined with baking paper and bake for 30 minutes until cooked through, even if still soft inside.

Remove from the oven and let cool (they will firm up as they cool). Pour the cooled ones with the glaze over and chill for several hours until the glaze is set.

For the glaze, put the melted coconut oil with the maple syrup, the cashew butter and the soy milk into the blender and blend thoroughly until smooth (approx. 30 seconds).

Spread the soft caramel over the cake. Let cool overnight. Only then cut.