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Peanut butter blondies

 These are super delicious and really easy to make while also being high in fibre and protein. We made these with a lovely friend Dr. Hazel Wallace aka The Food Medic and this is a fab recipes of hers. These have a secret ingredient too - chickpeas making these gluten free too!! 

Makes 8-10

Takes 25 minutes


1 tbsp coconut oil, plus extra to grease
1 x 400g tin of chickpeas, drained and rinsed
125g smooth peanut butter
4 tbsp non dairy milk
2 tsp vanilla extract
90ml maple syrup

½ tsp salt
½ tsp baking powder
¼ tsp bicarbonate of soda
60g dark chocolate, chopped
1 tbsp cocoa powder



  • Preheat the oven to 200ºC/400ºF/gas mark 6.
  • Grease a shallow 15cm square or round baking tin.
  • Place the chickpeas in a blender or food processor and add the peanut butter, milk, vanilla, maple syrup, salt, baking powder and bicarbonate of soda. Blitz until smooth. Stir in the chocolate, then tip the batter into the prepared tin.
  • Melt the tablespoon of coconut oil in a small bowl set over a saucepan of simmering water. Stir in the cocoa powder, then drizzle half the chocolate sauce over the batter and swirl it through the mixture with a knife.
  • Bake for 16–18 minutes. Set aside to cool in the tin for 15 minutes, then turn onto a wire rack to cool completely.
  • When ready to serve, cut into squares and drizzle over some more peanut butter and the remaining chocolate sauce.
  • Store the peanut butter blondies in an airtight container in the fridge for up to a week.

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