| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 16 squares |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 16 squares |
Ingredients
- Nonstick cooking spray
- One 15.5-ounce can chickpeas, drained and rinsed
- 1/2 cup almond butter
- 1/3 cup honey
- 2 teaspoons vanilla extract
- 2 tablespoons dried chamomile (about 5 chamomile tea bags)
- 1 1/2 to 2 tablespoons orange zest (from 1 orange)
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup semisweet chocolate chips
- 1/3 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
- Place the chickpeas, almond butter, honey, vanilla, chamomile, orange zest, canola oil, salt, baking powder and baking soda in a food processor or blender and process until the batter is smooth and creamy. Fold in the chocolate chips and optional pecans (the batter should be thick). Pour the batter into the prepared pan and spread into the corners with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing.
- Note: You can enjoy these delicious treats immediately–they’re like a warm and gooey cross between brownies and cookie dough! Or, let them firm in the pan (on the counter or in the fridge) a few hours or overnight, for a more traditional chewy blondie texture.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 156 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 123 mg |
| Serving Size | 1 of 16 servings |
| Calories | 156 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 123 mg |
Reviews
They are good, but mine sure didn’t turn out like the picture. The best part of this recipe is that it’s gluten free.
These are incredible! The hint of orange, the touch of chamomile, the overall chewy goodness. Make these!
I made these with sunflower butter and chopped walnuts. They were delicious. I did not refrigerate them, and by the next morning, there was a layer of green just under the crust. Thinking it might have been an odd mold, I threw them out. Really too bad.
These are absolutely delicious. I substituted the honey with maple syrup and they fell apart a bit. Wonder if that is the reason? Maybe I’ll ty the banana idea the next time. Thank you to Joy and The Kitchen crew. My favorite food show!
This is my kind of food! The blondies have really good smell. It is very therapeutic to make this. I don’t have to feel guilty about giving this to my kids… Even for breakfast!
These turned out so amazing! I added closer to a 1/2 cup of pecans and used a variety of chocolate chips, and golden raisins. They were moist, but I think adding a smashed banana would hold them together better, and bring more sweetness for the reviewer who said they could have been sweeter. I will make these again.
Looks amazing what I like about it it’s that it’s healthy. Can hardly wait to make it.
These were AMAZING! I used sunflower butter and cashews instead of the almonds and pecans and I added a few dates. I was busy upstairs, came down, and they were almost all gone! Yeah, everyone in the house thought they were amazing too. I absolutely can’t believe that these have no flour. Can I call them breakfast bars?
Made theses bars as the recipe calls….. they were good but a bit dry and not quite sweet as I prefer. Nice orange flavor.
Made them again and added 6 pitted dates, nice addition. I will make these again.
Made them again and added 6 pitted dates, nice addition. I will make these again.
I made these and they have been a big hit! I used my food processor. I rinsed and drained the organic chickpeas and then patted them dry with paper towels. I used Celestial Seasonings Honey Vanilla Chamomile Tea Bags. It took 3 of those to get 2 tablespoons. I used olive oil because it is healthier. I zested a large navel orange and got 1 tablespoon zest. The bars have a nice orange smell and flavor. I did not add the pecans. I baked it in a glass pan and it took 25 minutes. I let it cool completely before slicing.