fbpx

Gooey and decadent, you will never know these chocolate chip blondies are made with good-for-you ingredients!

Years ago, my good friend made a decadent dessert, Tollhouse Pie, for all of her neighbors and employer for Christmas.  Sitting across the table from her at lunch, she described this seductively sweet treat. It sounded like a heavenly chocolate chip cookie.  I imagined it having just come out of the oven- it was drool worthy.

I never made the recipe.  Not because I don’t believe in treats because I 100% do.  But, when I make an entire dessert, unless there are a lot of people to share it with, I know that the leftovers will keep drawing my attention.  Instead, I like to make desserts that are absolutely divine AND include ingredients I want to eat on a regular basis.

This dessert, Chocolate Chip Chickpea Blondie Bar, is sweet, gooey, and peppered with melted chocolate chips, but is actually low in added sugar AND does not contain any artificial sweeteners.  The secret is dates! This is the same secret in my scrumptious (gluten-free) Flourless Blueberry Muffins and once you begin using dates in your baked goods, you will be amazed at their sweetening abilities!

medjool dates

 

The list of main ingredients for this Chocolate Chip Chickpea Blondie Bar is simple:

Chickpeas (aka garbanzo beans)

Almond butter

Dates

Chocolate chips

Vanilla

I don’t know about you but there is always a little bit of chocolate in my date- somewhere.  Why not this blondie bar?! The recipe comes together quickly using your food processor. If you are having guests over or just want a sweet treat, this is the ONE you want to make!

Beans are no longer a boring side dish or soup, but will quickly become your favorite nutrient dense go-to ingredient when baking.  It is absolutely amazing how the bean flavor is masked by the vanilla, dates and chocolate. No one will be able to guess that this blondie is flourless.

Chickpeas are inexpensive and boast about 5 grams fiber and 5 grams protein per serving. Slowly releasing carbohydrate into the bloodstream, these legumes are perfect for sustained energy.  Chickpeas are rich in manganese and folate and contain more than 15 different minerals and vitamins. But I think their most remarkable feature is how easily they can be used to create drool-worthy baked goods!

 

This dessert is great for those with gluten allergy/sensitivity as well as egg and peanut allergies.  Especially when planning a party or gathering, it’s good to be mindful of those with dietary concerns, so this Chocolate Chip Chickpea Blondie Bar just might be the right one for your next event.

A few quick tips to get this recipe ‘just right’:

  • Remove the bar from the oven as soon as the toothpick comes out clean so the texture resembles cookie dough.  For my oven, it took 21 minutes.
  • If you can’t find pitted dates, it’s totally okay!  The pits are very easy to remove.
  • Medjool dates are MORE sweet, moist and meaty than deglet noor dates.  Make sure to choose the Medjool variety. These can often be found with the dried fruit OR in the produce section of the store.  But if you can’t find them, just ask!
  • An 9×9 pan can be used if you don’t have an 8×8, but the cooking time will be reduced.  Set your timer and check accordingly.
  • A different type of nut butter can be used.  I have tested almond and cashew butter. Peanut butter will likely work very well.
  • Dark chocolate chips are divine if you can find them!  Minis also work well. Use what you have!

Dessert doesn’t need to be ‘off limits’ just like it doesn’t need to be every day.  Choosing recipes with ingredients you want to include (mixed with a little chocolate!) is one smart way we enjoy treats in our home.  If that’s what you are looking for, I hope you love this recipe too!

Chocolate Chip Chickpea Blondie Bar

Jennifer Hunt, RDN, LD
Servings 12

Ingredients
  

  • 15 oz can chickpeas garbanzo beans, rinsed & drained
  • ½ cup unsalted almond butter or peanut butter
  • 6 medjool dates pitted
  • 8 tbsp chocolate chips divided
  • 2 tsp vanilla extract
  • ½ tbsp maple syrup or honey
  • ¼ tsp kosher salt
  • ¼ tsp baking soda
  • ¼ tsp baking powder

Instructions
 

  • Preheat oven to 350 degrees. Grease a 8x8 pan with cooking spray (or coconut oil).
  • Place medjool dates in a small bowl, cover with 1/2 cup of water and microwave for 1 minute on high. Remove softened dates and place in food processor along with garbanzo beans (discard date water). Puree dates and beans for about 30 seconds, scrape down the sides and then repeat 1 or 2 more times, until mixture is pureed.
  • Next, add in all other ingredients except chocolate chips. Puree until all ingredients are combined well, scraping down sides once or twice as needed.
  • Stir in 6 tbsp chocolate chips. Pour mixture into greased pan and spread out. Mixture will be sticky so it will take a minute to evenly spread in the pan. Top with remaining 2 tbsp chocolate chips. Bake in preheated oven for 18-22 minutes or until a toothpick comes out clean.  
  • Allow to cool (if you can stand it!) for about 10 minutes or until just barely warm. This allows it to set and makes it easier to cut. Enjoy!!

Notes

  • If using a 9x9 pan, the blondies cooking time will be reduced.  Set timer and check accordingly.
  • Mini chocolate chips also work well!
  • If you can’t find pitted dates it’s okay- they are easy to remove.
  • The blondies are best (like cookie dough!) when they are removed as soon as the toothpick comes out clean.  It takes 21 minutes in my oven.
  • Cashew butter or peanut butter can be used in place of almond butter.
Nutrition
Calories 180; Fat 9g; Saturated Fat 2g; Sodium 129mg; Potassium 105mg; Carbohydrate 23mg; Fiber 4g; Sugar 14g (Added Sugar 5g; Natural Sugar 9g); Protein 4g

 

 

 

This Chocolate Chip Chickpea Blondie Bar is yummy warm when the chocolate is just slightly melted!  But it’s also fantastic just out of the fridge for a cookie dough texture!

Cheers to beans with a little bit of chocolate and a whole lotta goodness!

 

21 Easy Ways to AMP UP Nutrition

Grab this handy printable & subscribe to my weekly newsletter. Stay encouraged & inspired each week with easy & tasty ideas!

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit