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Healthy Chocolate Chip Chickpea Blondies {NO flour!}

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So a blonde walks into a bar. Or in this case, the blonde is the bar! I’d tell you these Chocolate Chip Chickpea Blondies are healthy. But then, if you try them, you will think I am a liar and never believe another word I say. If you taste the chickpea blondies, you won’t believe they’re healthy!

Chocolate Chip Chickpea Blondies

Smart blondes do exist

Low in calories, rich in omega-3s, and gluten-free… These healthy blondies might just be the smartest blondies in the world. A new addition to the archives of Healthy Cookies – Over 100 Healthy Cookies Recipes. 

white bean blondies

For the past year, I’ve been seeing “black bean brownie” recipes popping up all over the blogworld. At first, I thought about joining in on the fun. (Edit: I eventually did end up doing a chocolate version. My healthy brownie recipe can be found by clicking on the following post: Black Bean Brownies.)

But I really enjoy putting a different, creative spin on old trends. Hmmm… now how to put a new spin on black bean brownies? The answer was so simple, even a blonde could have thought of it: White Bean Blondies! And they have no eggs and no flour! The resulting chickpea blondies are so moist and fudgey.

Chocolate Chip Chickpea Blondies

Healthy Chocolate Chip Chickpea Blondies {NO flour!}

Total Time: 30m
Yield: 8x8 pan
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Ingredients

  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 3/4 cup brown sugar or coconut sugar (See note below, for substitutions)
  • 2 tsp vanilla extract
  • 1/4 cup ground flax or quick oats (20g)
  • 1/4 cup peanut butter or allergy-friendly alternative
  • optional: 1/2 cup chocolate chips (Not “optional” if you’re CCK!)

Instructions

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a good food processor (not a blender). Mix in chips, and scoop into a greased (or parchment-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.

View Chickpea Blondies Nutrition Information

*Sugar note: I also made a batch using stevia, which I thought were delicious! But my friends informed me they tasted like bars of soap. Therefore, I’ll keep making the stevia version, but just for myself… a tray of blondies all to oneself is never a bad thing! (Edit: commenters have had success with subbing the sugar with xylitol, evaporated cane juice, or coconut sugar. Please feel free to try any of the ideas people have left in the comment section. However, I can only vouch for the results if you make the recipe as written.)

healthy blondies

Since the they have garbanzo beans, I could’ve called them “hummus blondies.”

But um, ewww? 😉
Time for a serious discussion…

I have a sneaky suspicion that many so-called “dumb blondes” are not really as dumb as they seem. They just act dumb for attention and because they think guys think it’s cute. Sadly, it seems, they’re often right. Many guys are intimidated by smart girls and therefore find ditziness attractive.

Look at Jessica Simpson and Paris Hilton. I’d argue these girls are much smarter than their actions convey. Both have played up the dumb-blonde image in order to make names for themselves, and Jessica Simpson even scored contracts with Pizza Hut and Chicken of the Sea as direct results of dumb-blonde moments. (It’s not just blondes, either. Think of Snooki!)

Did you know any of these girls in high school? I remember the notorious dumb blonde in my high school once remarking, Wait, wood comes from trees? I thought they made wood in factories!” Yet this girl was in accelerated math and English classes, as well as in the top 10% of the class. Something didn’t equate… or did it? After such statements as these, the boys always laughed. This girl was not dumb; she knew airhead remarks such as the above would win her popularity and romance. On the other hand, girls who are studious, eloquent, and assertive are often labeled as nerds (or worse).

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Comments

  1. Lauren W says

    23rd May 2011 at 1:46 am

    Hi Katie! I made your blondies tonight. I used 1/4 cup of white sugar and 1/2 cup maple syrup for the rest. They were great and had a wonderful maple flavor. My post with the full recap should be up tomorrow 😀 Thanks for the wonderful recipe! Would it be alright with you if this was my featured post?

    Reply

  3. Amanda says

    24th May 2011 at 12:11 am

    Finally got to try these blondies and all I can say is Yum Yum. I’m totally addicted, super-happy their healthy and even my kids are liking them. And yes, I did tell them what they were made of…. after they tried them first. These are going to be a permanent addition to my treat recipes. Keep ’em coming, Katie.

    Reply

  5. Babs says

    25th May 2011 at 11:15 am

    Made them in individual casserole dishes and the husband loved them. They didn’t cook as well in the dishes, so he named them blondie pudding. He was SHOCKED when I said there were chickpeas in them 😉

    Reply

    • Chocolate-Covered Katie says

      25th May 2011 at 8:18 pm

      I’m not going to list the amount I used because it’s a lot less than many people would find tasty, and I don’t want to mislead anyone. You’ll have to experiment to find an amount that tastes good to YOU ;).

      Reply

  7. Bella says

    26th May 2011 at 6:34 am

    These look amazing! I just put a tray of them in the oven! Only changes I made was adding a small handful of oats and subbing the brown sugar for coconut sugar!

    They are for a 5yo birthday party, will update on how the kids like em!

    (the chickpea’s are going to be my lil secret! 😉 )

    Reply

  9. Katie says

    27th May 2011 at 12:22 am

    Made these tonight! I had to add a little hemp milk to get the batter smooth, but they taste awesome! I used stevia, and I like the soap taste. 😀

    I can’t believe that chickpeas turn into floury goodness!

    Reply

  10. Beth says

    27th May 2011 at 4:02 pm

    I made these the other night and they turned out great, though I overcooked them a bit. I didn’t tell my husband what was in them, and he loved them! 😉 Next time I’m using chocolate peanut butter!

    Reply

  11. Sarah says

    27th May 2011 at 6:17 pm

    Kind of made these, haha. I only had 1/2 cup of white beans (leftovers) so I reduced everything so the proportions were still correct. Didn’t use nut butter or apple sauce because I didn’t have any, but I added some veg oil. And then I cooked them in the microwave for about 3-4 minutes on 50% power. It (because I didn’t want to share) came out really well in the microwave. It was fluffy… which I don’t think was the goal, but regardless it was a tasty sugary treat.

    Reply

  12. Vanessa says

    27th May 2011 at 10:46 pm

    You’ve got it!
    (About both your blondies (mmmm) and your blond theories) Being blond myself, I will attest.
    I’ve been there and done that. But I stopped the first year of high-school. The boy that I had a crush on had a crush on my A+ brunette best friend. And that’s probably the reason why I liked him, because he was deep. He liked her for who she was. Long-story short, she did not like him in return (I still can’t get over it, it would have been perfect), I embraced my nerdy, perfectionist, creative ways, we became friends, I outgrew my crush & we all live happily.
    Although my blond hair is not as blond, I’ll always be thankful for him. For inspiring me to embrace being myself. Because there’s no better feeling in the world than when you are completely honest with someone about who you are, and they like you anyways <3
    But then again, whether you label someone "dumb" or "smart" all depends on what you want out of life. 🙂
    Thanks again, your recipes are awesome 🙂

    Reply

  13. Elise says

    28th May 2011 at 3:59 pm

    Mmmmm I made these again with coconut butter and reduced the sugar by a couple tablespoons. SO delicious! They came out a bit drier than they did when I used peanut butter but they also held up better. I really really really like them.

    PS, your blog has really helped me in recovering from my eating disorder 🙂 I don’t count calories anymore (or at least I try not to…some numbers are just programmed into my brain), I don’t feel as guilty about food, and I think overall I’m making better and healthier choices. So thank you, Katie 🙂

    Reply

    • chocolate-covered katie says

      29th May 2011 at 11:45 am

      Wow, thank YOU, Elise, for such a meaningful comment. It really made me smile. And I want to try these with coconut butter so much… and now I’ve run out of peanut butter (horrors!), so I might just have to do that soon ;).

      Reply

  14. Amy L. says

    28th May 2011 at 7:00 pm

    OMG I finally got around to making your blondies and they are AMAZING! I am totally in love. Thank you for this wonderful recipe!

    Reply

    • Jessica says

      29th May 2011 at 12:50 am

      Oh, and neither can anyone who I served it to!
      I’m making these again Monday and bringing them to a Memorial Day party. Wish me luck!

      Reply

  16. Keri R. says

    30th May 2011 at 5:07 am

    Hi Katie! I just made the blondies and I feel like they have a weird taste to them. I think that it is because of the dairy free chocolate chips that I used. Could you maybe do a post about vegan chocolate chip options and what your favorites are? Pretty please!

    Reply

  17. Ali says

    30th May 2011 at 8:19 am

    I just made these! I made them a little different but I just had one straight out of the oven and it was really nice!
    I used mostly apples instead of peanut butter (didn’t have apple sauce so just sliced an apple and softened it in the microwave before blending into the mix), with just one spoon of peanut butter. I used rice flour instead of flax and added lots of cocoa rather than chocolate chips – I know it’s weird but I don’t like chocolate chips! it’s just not the same as making the whole thing chocolatey! so I guess they were more like light-brownies than blondies…
    they only needed 30 minutes in my ridiculously hot oven, in fact they were starting to look burnt on top by then! luckily they don’t taste burnt. they are VERY fudgey on the inside! anyway enough talk, I’m gonna go get another one!

    Reply

  18. Susan says

    30th May 2011 at 3:59 pm

    Oh. my. gosh. Just made these.. they are HEAVEN!! I used oat bran instead of ground flax. and used applesauce instead of natural pb. Next time I think I might include the pb! 🙂

    Reply

  19. Haley says

    31st May 2011 at 3:04 am

    Oh my goodness! So I just made these today and they were deliciousssssss. These were my sister’s exact words: “These are better than regular cookies!”

    Congrats on another great recipe!

    Reply

  20. Bella says

    1st June 2011 at 1:05 pm

    Just made my second batch and they came out even better than the first!

    Here’s a lil pic of my effort!

    file:///C:/Users/Bella/Pictures/2011-06-01/168.JPG

    Reply

  21. Meredith says

    1st June 2011 at 4:36 pm

    I made these and the snickerdoodle blondies and they were both SOOOO delicious! I subbed stevia for part of the brown sugar, and it was fantastic. I literally ate about 1/3 of the pan yesterday – though to be fair, not in one sitting 🙂 Thanks for another great recipe!

    Reply

  25. Quix says

    7th June 2011 at 3:27 am

    Those look amazing. 🙂 I have a gigantic can of garbanzo beans that I was going to make hummus with, but buying it at the store is so much easier. They may be destined for blondies now!

    Also, I’m a brunette, but I’ve had so many blonde moments that people used to accuse me of having blonde roots…

    Reply

  26. beccah says

    7th June 2011 at 4:25 pm

    cck,do you know if I can a sub another sweetener in place of the brown sugar {i dont have any}was thinking of using a syrup type liquid sweetener but dont know how much to use without screwing up the recipe.thanks!

    Reply

    • Chocolate-Covered Katie says

      7th June 2011 at 5:45 pm

      Hey Beccah,
      Other readers have used agave or maple syrup and been just fine! I would’ve thought they’d be too gooey, but apparently it works. I think they just use the same amount. If you try it, let me know how it goes! 🙂
      (Oh, you can also sub white sugar)

      Reply

      • beccah says

        7th June 2011 at 6:30 pm

        nope,i just added 1/2 c of soy milk to the batter to thin it out a bit i actually use pancake syrup {ys its unhealthy} b/c we dont have maple and honey is expensive and i thought molasses wouldnt be sweet enough. lol tastes the same as maple,ended up using 1/3 c.they smell amazing!!!!!!!!!!!!!youre a genius.

        Reply

  27. sarah says

    11th June 2011 at 8:30 pm

    i made these as 24 minis using a mini muffin tin!
    substitutions i made:
    – protein powder instead of flax
    – 1/2 cup brown sugar plus 1 tbsp stevia instead of all brown sugar
    – 2 tbsp pb plus 2 tbsp unsweetened applesauce instead of all pb
    worked great!

    mine turned out more like very soft choc chip cookies instead of gooey blondies, totally delicious!
    my dad who doesn’t like chickpeas couldn’t even tell they were in there!

    Reply

  28. lian says

    12th June 2011 at 8:41 pm

    oh dear.
    i just ate … pretty much the entire batch, save for 3 small square that i have to give to some friends whom i promised. but… WHOOPS!
    they were delicious 🙂

    Reply

  29. Zoe says

    14th June 2011 at 10:57 pm

    Thanks for the blondie recipe! I used white kidney beans instead. Then substituted 1/4 cup agave and used carob chips. I then topped it off with a thin layer of “chocolate frosting”… (which is equal parts of maple syrup and unsweetened cocoa powder)… cut them into small pieces, wrapped up individually and put them into the freezer. When I get a cakey chocolate craving, I grab one from the freezer and it satisfies my cravings… My husband doesn’t like them, so that means more for me!

    Reply

  30. Val says

    17th June 2011 at 2:33 pm

    First of all I LOVE chickpeas, probably more than I should. So I couldn’t wait to try these. I finally got some chocolate chips and then it had to be done. I followed your recipe pretty closely accepted I only used half the sugar and found they were sweet enough. These were so good. I may have eaten them all in like two days. Oops. Mine dissent quite look. As great as yours but they aure tasted great. I also only got 12 servings out of it. Not sure how you could 20 (bite size blondes???).

    Reply

  31. Lucy @ Porridge and Parsnips says

    19th June 2011 at 9:58 am

    Just put these in the oven, hoping everyone likes them! If not I’ll just “have” to eat them all myself! Made quite a small batch anyway as the batter was so good I couldn’t stop eating it off the spoon!! Yum, thanks Katie, fantastic recipe yet again! 😀

    Reply

  32. Amanda says

    21st June 2011 at 8:06 pm

    Love these & I don’t even like chickpeas, have made them twice. 1st time with the brown sugar and 2nd time with 2 TBSP of brown rice syrup & a little liquid stevia. I didn’t think I’d like it this 2nd time b/c I could taste the stevia in the uncooked version, but once cooked I liked it just as well. My kids loved them too. I’m eager to try some of your other recipes! 🙂

    Reply

  33. Dona says

    26th June 2011 at 11:45 pm

    I just tried these and might be in love! I have a sweet tooth, so I may add a little more sugar next time, but these are delicious! I’m not vegan, but I love eating healthy. Your recipes seem so exciting because they are real foods, not imitation foods. Thanks for all your hard work. This 40-something loves learning from a 20-something, it makes me feel hip!

    Reply

  34. Aly says

    1st July 2011 at 9:59 pm

    Hey Katie,

    You’re right, these ARE genius, that’s for sure! I made them for a friend’s birthday, she is newly vegan and I knew she would just love vegan blondies. I didn’t expect them to be this good! I mean, I trust you, but they’re AMAZING.

    I didn’t have flax so I ground some oats and subbed 1/4 cup for the flax. They were perfect. I experimented with some changes in a second batch and will post the recipe on my blog next week. And of course I will sing your praises and link back. :o)

    Thanks for the great recipe!
    Aly

    Reply

  35. Elise says

    3rd July 2011 at 7:27 pm

    I just made these, the boyfriend wanted something sweet, but I accidently put dark brown sugar in so they’re not really blonde anymore!! I haven’t tried them yet but I’ll let you know if I haven’t ruined them!

    Reply

  36. Jeska says

    4th July 2011 at 12:47 pm

    I AM FINALLY GETTING A CHANCE TO MAKE THESE.

    My friends are coming around on Sunday, and as three are vegan I’m getting my vegan on. I am determined that these will be the thing people remember.

    I just have a few questions if that’s okay?

    What kind of peanut butter do you use, smooth or crunchy?

    This is going to make me sound ridiculous… I’ve never even heard of ground flax. I’m from the UK, maybe that’s it? *is ashamed* Is it like flaxseed? If I sub it with flour, do you think I could use gluten free (possible coeliac friend)?

    Again, being British and annoying… what’s the difference between baking powder and soda? Is baking soda bicarbonate of soda?

    Thank you if you reply- I am realy excited to make this recipe. HURRY UP AND BE SATURDAY, I WANT TO BAKE.

    xxx

    Reply

    • Chocolate-Covered Katie says

      4th July 2011 at 2:07 pm

      Hey girl!

      I use smooth pb (make sure it’s not unsalted). Flaxmeal is just ground flaxseeds, but you can sub quick oats (if you use gluten-free oats or flaxmeal, the bars are gluten-free). And the recipe calls for BOTH baking soda and baking powder, so you’ll need to use both. Bicarbonate of soda is baking soda. Happy baking! 🙂

      Reply

      • Jeska says

        8th July 2011 at 5:34 pm

        Woooo I’m making these tomorrow! I bought smooth unsalted peanut butter, ground flaxseed and both of the baking things.

        Although there is one slightly odd thing I’m doing- using carob chips instead of chocolate? Have you ever tried carob? Will it work? If they’re disgusting I’ll bin them and chop up dark divine chocolate instead, but I’ve had carob-y stuff before and it seemed okay.

        I AM ACTUALLY SO EXCITED. xx

        Reply

          • Jeska says

            9th July 2011 at 7:26 pm

            *UPDATE*

            Mine look absolutely nothing like yours 😀

            Well okay, they do a bit- I think they’re darker because of the peanut butter I used. Plus I had to alternate between a stick blender and a liquidiser (-.-) because of our lack of equipment :L

            However, the fact that they taste absolutely amazing makes up for it. My parents who are devoted to meat and equate vegan food with grass made me take the tray away so they would stop eating them. I am so happy- having one for dessert tonight and am looking forward to it!

            You are a genius Katie, hehe. I keep meaning to ask- on average, how many ‘goes’ does it take you to reach a final product? Do you end up with fifty batches of cookies sitting around or do you just do it once and go “Damn, I like that a LOT”?

            Thank you for the amazing recipe! xx

          • Chocolate-Covered Katie says

            10th July 2011 at 9:48 am

            Oh it definitely depends! I think these blondies came together on the first try, as well as the cookie pie and snickerdoodle blondies and dips. Same for the single-serving cupcakes… but the healthy chocolate chip cookies took three or four tries, and the brownies took about a million!

            Usully I can get it in two: I’ll taste the first batch and say, “This needs ______ and _____ to taste good.” Then, for the second batch, I’ll add those :).

  37. Ali McClure says

    5th July 2011 at 6:41 pm

    This is exactly right Katie! Girls do that when they think people expect them to act dumb. It’s like they’re afraid to sound as intelligent as they really are. I’m on vacation and came across your website through stumble upon. I can’t WAIT to try all your recipes. I’m always trying to make healthy choices. You are too cute!

    Reply

  38. Courtney G says

    8th July 2011 at 2:33 am

    I just made these using whole wheat flour and they turned out wonderful! I can definitely taste the nutty-ness of the whole wheat but I love it! Thanks for a great recipe! I’m gonna go cut myself another BIG piece! 🙂

    Reply

  39. Hawai‘i Leah says

    8th July 2011 at 7:53 pm

    Question: How do you do your nutritional information calculations? I have used Spark People’s recipe calculator but I feel like it is not accurate most of the time….any suggestions?

    Reply

  41. Lauren Korso says

    9th July 2011 at 6:14 pm

    I didn’t believe it until I tasted one for myself. These are AMAZING!!!!
    You cannot taste the beans at all. I have had black bean brownies before, and they were horrible. But these are SO good!

    Reply

  42. Whitney Carlson says

    11th July 2011 at 12:11 am

    I’ve been reading your blog for a few months now, and finally had a free weekend to bake! I made these and the snickerdoodles right in a row so I don’t have to wash my food processor twice- I loved them both! There is no way these are going to last around here, so I’ll have to make a double batch of each again!

    Reply

  44. amber says

    20th July 2011 at 5:50 am

    I just made these tonight and they taste delicious! Thanks for the great recipe Katie. I used coconut sugar and they came out perfect.
    As for blondes I was one (my hair has grown darker over the years) and I never acted dumb to get attention; many people assumed I was dumb because of my hair color. Starting in middle school, into high school, college and and even into law school dumb blonde jokes followed me. Eventually I started dying my hair darker. I recall quite vividly in law school a male classmate who I didn’t know very well knocking on my head and shouting “Hey blondie anything in there?”. It’s a relief now that my hair is darker. I’m also a feminist and feminism has nothing to do with men holding doors open for you or changing tires. Feminism is simply the radical notion that women and men are equal. My very smart blonde boyfriend holds doors open for me all the time. That’s just consideration.

    Reply

    • Chocolate-Covered Katie says

      20th July 2011 at 10:22 am

      Well, in that case I guess I am a feminist too! 🙂 I was just mixed up about the definition. But I definitely think we are equal! Well, maybe not equal (because equal means “the same”), but CERTAINLY deserving of equal rights and opportunities!

      Reply

  45. Tiffany says

    24th July 2011 at 7:58 pm

    First off, I tried this recipe- I’m not that accustomed to healthified desserts, so it was new and it was shockingly tasty! Thank you! One thing is that it was a bit too bean-y for my taste (maybe it was the texture?). I was wondering if it’s possible to change the chickpea to pb ratio? I’m a peanut butter lover so if I were to halve the recipe but lower the amount of chickpeas and keep the 1/4 cup peanut butter would there be a difference?
    x

    Reply

  46. Kaycee says

    26th July 2011 at 4:30 pm

    mmmm YUM! these just finished cooling and I ate one and it was so delish, seriously. i subbed the flax with ground up soy nuts and the peanut butter with like 1/2 a cup of apple sauce. I also used a 6-cup muffin tray and 1 1/4 teaspoon of vanilla. i already ate one entire muffin lol! thanks so much for this!

    Reply

  47. Jess says

    27th July 2011 at 2:17 pm

    OMG these are delicious! I made them a little while ago and absolutely loved them! I had my parents taste them and they couldn’t even tell beans were in there : ) Thanks so much for this delicious recipe!!

    Reply

  48. AJ says

    31st July 2011 at 3:06 am

    I made these blondies yesterday, and I’ll admit, I was a little skeptical about putting chickpeas in a dessert, but this recipe is amazing! I couldn’t even taste the beans, If I lived alone I would have eaten the entire pan!
    Thanks so much for all the great recipes!

    Reply

  49. Katrina says

    4th August 2011 at 7:03 pm

    I made these with peanut butter & co’s “dark chocolate dreams” pb, added some coco powder and espresso powder. plus the chocolate chips! these are definitely so dense and fudgey, nobody can even tell that theyre made with peas!! thank you so much for the recipe, i love your site!!

    Reply

  50. duddes02 says

    6th August 2011 at 5:16 am

    I finally made this recipe! It was awesome (except I blew the fuse with my blender, grr).

    I used some splenda instead of the brown sugar.

    Next time I will try adding some cinnamon.

    I made 12 squares and already ate 3. yummmmm

    Reply

  52. Irene says

    19th August 2011 at 12:20 am

    Hi Katie —
    I was looking for a new vegan bean-based dessert and this is it! I’m having made these several times in the last two weeks. I made some adjustments (a little more of something, less of something else) and used sun butter instead of peanut butter to accommodate for nut allergies. May I link your recipe to my food allergies blog?

    Reply

    • Chocolate-Covered Katie says

      21st August 2011 at 1:21 am

      Oh goodness, chocolate is DEFINITELY vegan!!! Some brands aren’t, because they are milk chocolate. But many dark chocolate bars (including some Ritter or Ghirardelli bars, Endangered Species brand, and many many many others) are vegan, and they even have ricemilk chocolate bars. And they make vegan chocolate chips too. And cocoa powder is vegan. Chocolate is definitely vegan :).

      Reply

  55. Kelli says

    27th August 2011 at 8:16 pm

    Katie –

    You’re a genius! I recently discovered your site and have made a new dessert each week.
    I tried these using cannellini beans. They were delicious at first, but had a slightly bitter aftertaste. It didn’t stop from eating the whole pan:)

    I’ll try them chick peas next time….

    Reply

  56. Melanie says

    29th August 2011 at 2:19 am

    Made these today and have already eaten my portion of the pan! Yum! I used navy beans, half brown sugar/half stevia in the raw, almond butter and doubled the chocolate chips.

    My dad even liked them and he normally abhors my healthy food. I wouldn’t tell him what they were made with until after he tried them and he couldn’t believe they were made with beans! But he did say “They taste like chocolate chip cookies into which someone put too many chocolate chips.” Such heresy! 😛

    Reply

  57. Laurel OBrien says

    29th August 2011 at 5:59 am

    Such a fan, Katie! I’d buy up a cookbook of yours in a heartbeat. This is my first comment on any recipe blog, which I discovered the wonders of thanks to foodgawker, and I just wanted to say these are divine! I’m also eating one of your fudgsicles while I type 🙂

    My poor blender couldn’t handle the beans so an egg beater and a little determination got the job done. No way I was quitting on these delicious things lol. I also used 30g of wholemeal flour instead of flax seed meal and they turned out perfectly delicious. Every night I make some healthy dessert, usually from CCK, and get to shock my family with the secret ingredients hahaha. (“Chick peas? In these? That’s so gross… pass me another one!”)

    Reply

    • Chocolate-Covered Katie says

      29th August 2011 at 11:36 am

      Wow, Laurel, that pretty much is one of the most meaningful comments ever! The fact that you’ve never commented on a blog before, but took the time to do so here, means SO much to me. I can’t even tell you how much! Thank you :).

      Reply

  58. Crystal says

    29th August 2011 at 5:26 pm

    Hi Katie, I have been making your fudge babies and absolutely love them. Im now off to make some more of your delish recipes. My only question is are there any plans on providing the nutritional content for these recipes? I know they are all natural and fab ingredients but one who is watching her waist line (and suger levels) wants to know HOW much of a good thing I can have..hehe Also In some recipeswhere you have suger can one substitute dates for them? Thanks so much Im loving your blog.

    Reply

    • Chocolate-Covered Katie says

      29th August 2011 at 7:08 pm

      I’m confused… most of my recipes (especially the more-recent ones) already have the nutritional info listed.

      I’m sure you can substitute dates for sugar in some recipes. I think it depends on the recipe, and you’ll have to experiment.

      Reply

  59. Jess says

    30th August 2011 at 11:44 pm

    Hey Katie,

    You’ve seriously just saved my morning! I’m procrastinating studying for an exam tomorrow, it’s only 9.40am and I’ve already cooked and eaten 1/4 of these blondies. So good! I’d never have thought of using chickpeas as a base, you’re a fricken genius.

    Jess

    Reply

  60. Marie says

    31st August 2011 at 2:35 am

    I made this recipe, and I don’t know what kind of taste buds you guys have, but obviously mine aren’t cut out for “hummus blondies.” They literally smelled and tasted like garbanzo beans, which I normally love outside of dessert.

    Reply

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