Choc Pumpkin Blondies

Blondies are the perfect balance of chewy and cakey. Loaded with chocolate chips, these blondie bars are a fun autumn/fall-inspired treat to make for your family! Blondies are exactly what they sound like: the blonde version of a brownie. Just like brownies, they can range anywhere from cakey to chewy in texture. In this recipe (which I’d say is a 50/50 in terms of chewy and cakey-ness), the pumpkin easily shines through and the chickpeas create a moorish chew. This recipe is the perfect way to sneak some veg into veggie haters’ diets!

Jap pumpkins are considered the “FODMAP friendly variety”. They’re the Halloween style pumpkins you come across in most farmer’s markets / supermarkets, and they tend to be cheaper than their butternut counterpart (YES!) Pumpkins are an excellent source of vitamin A and a rich source of vitamin C, potassium, and dietary fibre. They have been linked with the prevention of cancer, the promotion of lung health due to their beta-cryptoxanthin content (which is the orange-red carotenoid responsible for their flesh colour).


MAKE TIME: 30 mins

Nourishing Ingredients:

  • 1.5 cups (or 1 can) chickpeas, rinsed and drained
  • 1/3 cup pumpkin puree (steamed jap pumpkin skin removed, mashed with a fork, cooled)
  • ½ tbsp pure maple or rice malt syrup (or to taste)
  • 1/3 cup quinoa flakes (alternatively used wheat free oats)
  • 1/4 cup peanut, macadamia, or sunflower seed butter
  • 1/2 cup vegan chocolate chips
  • 2 tsp pure vanilla extract
  • 3/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine grain sea salt
  • 1/8 tsp baking soda

To Create: 

  • Line an 20cm x 20cm pan with baking paper or grease with coconut oil
  • Preheat an oven to 180°C
  • Drain and rinse the chickpeas very well
  • Process all ingredients except the chocolate chips in a food processor or blend in a high-speed blender until completely smooth (note: I prefer to use a food processor for this)
  • Mix in the chocolate chips
  • Spread the blondie batter into the prepared pan, press a few chocolate chips into the top, sprinkle over any seeds of choice (I like a mixture of sunflower and sesame), and bake on the centre rack for 25-30 minutes
  • They should be warm and gooey when you take them out of the oven
  • Keep these stored in an airtight container in the refrigerator for up to 5 days

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