Gluten-Free Chocolate Raspberry Blondies

These Dark Chocolate Raspberry Blondies are proof that indulgence and nourishment can go hand in hand. Made with fiber-rich chickpeas, they’re packed with plant-based protein, making them a satisfying treat that supports digestion and keeps you energized. Easy to make and even easier to love, these blondies are the ultimate feel-good dessert!

Ingredients

240 g canned chickpeas

3.5 oz ground almonds

3.5 oz coconut sugar

9 T of organic creamy almond butter

4 T organic maple syrup

1 tsp vanilla extract

1 small container of organic raspberries

handful of walnuts roughly chopped

pinch of flaky sea salt

1.5 oz organic dark chocolate (to drizzle on top, optional)

Directions

1. Preheat the oven to 350°F. Line a small baking tray with parchment paper.
2. Place the chickpeas, ground almonds, coconut sugar, almond butter, maple syrup, vanilla extract and a pinch of salt in a food processor; blitz until smooth.
3. Add the walnuts to the food processor and pulse briefly until just combined.
4. Tip the mixture onto the baking tray, smooth out into an even layer and scatter over the raspberries. Bake for 25–30 minutes, until cooked at the edges but still soft in the middle. Remove from the oven and set aside to cool in the tin.
5. Gently melt the chocolate (if using) in the microwave on a low heat or in a double-boiler; use a spoon or a whisk to drizzle over the blondie. Set aside briefly to let the chocolate set before slicing into squares.
6. Enjoy!