Chickpeas in a dessert? That is SO not me. I have never been one to morph desserts into something more wholesome and nutritious. Wholesome, to me, means they’re made from scratch with real ingredients, by someone I know. And as far as nutrition is concerned, my feet are firmly planted in the “decadence in moderation” camp. However, after my pal, Meg, posted these delicious looking morsels, I thought “Ooh, those look yummy and chocolatey!” And also, “Geez, I’m hungry.”
I decided to give ‘em a go since I have many readers who ARE interested in healthier desserts, and because I am always looking for new things for us all to try. Besides, I hadn’t taken the food processor out for a spin in a while, and I wouldn’t want it to get rusty
Casey watched as I tossed the ingredients into the food processor. Brown sugar, peanut butter, egg, vanilla. All good. Then he eyed the empty can of chickpeas. “You’re making them with these?” He popped one in his mouth. “Those are wretched,” he said calmly, to which I replied, “Okay. Now go put a spoonful of flour in your mouth, and tell me what you think, since that is the ingredient the chickpeas are replacing.” He politely declined, and held any remaining opinions until taste-testing time
After beating the ingredients smooth, then stirring in the chocolate chips, we all had a finger-taste of the batter. That’s when we knew. These were going to be awesome. (Really, you can’t go wrong with a peanut butter/chocolate chip combo, at least in my world.) They cooked up in less than a half hour, and we eagerly devoured them. Moist and lightly sweet with a fudgy crumb, dotted with chocolate chips and a hint of peanut butter flavor, they were the perfect ending to our meal.
What’s truly different about these than regular blondies? First, the chickpeas entirely replace the flour, and, therefore, provide the necessary substance and a means to bind everything together. What do you get by replacing the flour with chickpeas? Half the calories, triple the fiber, and double the omega-3′s. Another difference is that this blondie recipe has no added fat, the only fat coming from the small amount of peanut butter and one egg yolk. That’s a far cry from the half stick of butter you’d typically use!
So, yeah, these are healthy blondies – definitely lower in fat and calories, with a ramped up nutrition scorecard. But don’t let that stop you. They went seriously fast at our house. So fast that I had to quick hide a few just so I could snap some pics of them the next day in actual sunlight.
And then I ate another
Chickpea Chocolate Chip Blondies
adapted from Meg’s Food Reality (*original version is gluten free - this is not)
Make 16 squares
Prep time: 10 minutes Cooking time: 25-30 minutes
1-16 oz can chickpeas (drained and rinsed)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
2 teaspoons vanilla extract
1/2 cup oats (quick cooking or regular)
1/4 cup smooth peanut butter
1/2 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Prepare an 8×8 inch pan with spray oil.
Put all ingredients EXCEPT chocolate chips into the food processor bowl. Process until smooth; 3-4 minutes. Remove bowl from unit, and take out the blade, scraping any batter from blade back into bowl. Stir in most of the chocolate chips. Pour the batter into the prepared pan. Because there is very little fat in the batter, it will not “spread” as it heats up. So smooth the batter evenly around the pan then sprinkle the remaining chocolate chips over the top.
Bake for 25-30 minutes. A toothpick inserted near the center will come out mostly clean. Let cool before cutting into squares.
ENJOY, WITHOUT ONE IOTA OF GUILT
…SOME MORE HEALTH-CONSCIOUS DESSERTS….
Snickerdoodles – Lightened Up!
crisp/chewy and packed with cinnamon; you will not miss the butter!
Heart-healthy Pumpkin Oatmeal Chocolate Chip Cookies
these make it ok to have cookies for breakfast
Lowfat Cinnamon Chip Streusel Muffins
cinnamon, chocolate, and a secret ingredient that makes them oh so moist!