Peanut Butter Chocolate Chunk Chickpea Blondies

recipes sweets Feb 19, 2019

Let’s get real, the combo of peanut butter and chocolate is a classic for a reason. I’m never one so say no to these two ingredients, but my boyfriend, Sam, is a fiend for anything Reese’s-inspired. For our Valentine’s celebration, I decided to make a meal of his favorite dishes, so naturally these appeared for our tasty yet healthy dessert.

Depending on your on taste OR if you have a peanut allergy, you can absolutely substitute for almond butter or any nut butter of your choice. Personally, I’m as passionate about almond butter as Sam is for peanut, so I can assure you an almond version of these babies will be happening in the near future. Just make sure to use an all-natural nut butter with simple ingredients–nuts and salt are all you need!

But unlike normal blondies, these are naturally sweetened and completely gluten, dairy and egg free. The main secret? My favorite–chickpeas!

These versatile legumes add a creamy and doughy texture to the blondies, AND the dough can be eaten as a dessert hummus dip if you’re too antsy to wait for baking. Chickpeas also add an added protein and fiber-filled punch. Your dessert truly couldn’t get more nutritious or satisfying.

But let’s get to to the chocolate. I ended up chopping up my favorite Eating Evolved Signature Dark bar, and the chunks were the perfect addition. I recommend using a dark or bitter-sweet bar or chips so you don’t overwhelm the dough with sweetness.

Though I whipped up these blondies for a special Valentine’s dessert, they’re easy and tasty enough for an everyday sweet. Serve with a scoop of your favorite ice cream, and enjoy these mouthwatering and healthy treats!


 YIELDS16 Servings
 PREP TIME10 mins COOK TIME25 mins TOTAL TIME35 mins


  •  coconut oil or cooking spray to grease pan
  •  1  15 oz can chickpeas, drained and well rinsed
  •  ½ cup creamy peanut butter (best at room temperature)
  •  ¼ cup maple syrup
  •  2 tsp vanilla extract
  •  ½ tsp salt
  •  ¼ tsp baking powder
  •  ¼ tsp baking soda
  •  ½ cup chocolate chunks or chopped chocolate bar, save the rest to sprinkle on top


Preheat oven to 350 degrees. Grease an 8x8 pan with coconut oil or cooking spray.
Drain can of chickpeas and rinse well.
Add all ingredients besides the chocolate to a food processor and blend until smooth. The batter will be thick and sticky--feel free to eat as is!
Fold in chocolate chunks with a spatula, then transfer batter to your greased pan and spread evenly. Sprinkle the remaining chocolate on top.
Bake for 25 minutes, until the edges are slightly browned and toothpick comes out clean.

*Note* the batter may look underdone when you remove from the oven, but it will continue to set as it cools. Don't overcook, or the bars will dry out!

Allow to cool for at least 20 minutes before cutting into squares. Store in an airtight container in the fridge for up to 5 days.

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