Happy Monday, food lovers! Did you have a good weekend?
It was Easter here in Romania and everything is closed today so it’s a relaxing day, at least for anyone who works outside their home. 🙂 Thankfully I was able to take advantage of one day of sunshine last week at this really amazing park close to home. Check it out!
Anyway I have a really fun vegan dessert recipe that I want to share with you. It came up quite by accident, at least that’s what I think but you can decide for yourself.
So, my hubs and I share plenty of social media videos with each other, even though we work about fifty feet apart! Whether it’s funny videos, newsworthy clips or food…okay, especially food. The one he sent me was particularly weird: cauliflower fudge. I wasn’t on board with it, but I promised him that I would try it.
Spoiler alert: I haven’t tried it. Yet.
But that recipe made me want to attempt more vegan dessert recipes with…chickpeas. They’re everywhere if you spend any amount of time on social media, chances are good you’ve seen a few. What do you think, are you into chickpea desserts?
I couldn’t quite think of what I wanted to do, but I had an idea that started with two overripe bananas and two cans of chickpeas.
Where to go next?
Sweetener
Since the chickpeas and bananas needed to go into a blender or food processor, I thought about maple or agave syrup, or even molasses. I had no maple syrup, only a little bit of agave and I didn’t want this dish to be overpowered by molasses b/c it has such a strong flavor so…
I used a mix of dark brown sugar and agave syrup, but I think any of the liquid sweeteners would’ve worked well on their own.
Dry Ingredients
This recipe has no flour, which was another bonus for anyone who is gluten free or counting calories. The chickpeas are basically the flour in this recipe, though they’re not dry.
You’ll add a pinch–about 2 grams–of salt, and a teaspoon of baking powder to the liquid ingredients.
What Else?
Peanut butter. I know it seems counterintuitive, but I added peanut butter and I’m glad I did because these bad boys came out really moist with a nice caramel-ness that had a fabulous mouth feel.
I used creamy peanut butter but crunchy would give it more texture. I added chocolate chunks to the recipe and sprinkled a few on top too for added measure, but honestly? The recipe didn’t need it.
Kitchen Tools:
Blender (or food processor)
Mixing bowl
Spatula
8×8 baking dish
Ingredients:
Chickpeas (drained & rinsed)
Bananas
Agave syrup
Brown sugar
Baking powder
Salt
Creamy peanut butter
Chocolate chips/chunks (optional)
Instructions:
*Pre-heat oven to 180C/355F.
*Place chickpeas, bananas, agave and peanut butter into a blender or food processor and run until smooth. Be sure to scrape down the sides between runs.
*Pour the blender contents into a large mixing bowl along with salt, baking powder, brown sugar and chocolate chunks. Fold until everything is blended.
*Add to a greased baking dish and bake for 25 to 35 minutes. This is a soft batter so at the 25-minute mark, use a toothpick to check doneness. It’ll seem too soft but the toothpick will come out clean.
*Let the blondies cool for about 30 minutes before you cut into them. My hubs couldn’t wait and the first piece was a little wobbly.
Also: There was too much batter for my 8×8 so I made about 7 vegan cupcake blondies as well, and they cooked for about 23 minutes.
They came out really delicious and if you’re looking for easy vegan desserts or something that’s oil free and/or gluten free, this is a solid dessert recipes.
It was tasty, moist and fluffy.
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