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These Chocolate Chip Chickpea Blondies Will Help Fuel Your Muscles

Chickpeas in dessert may sound weird, but we promise it's oh-so-yummy and good for rebuilding tired muscles.

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Dessert is a very important part of life. Because if something brings joy, then it’s just as vital as any other aspect of our health. But if dessert could also be full of good nutrition, then it’s a win-win.

Enter these game-changing chocolate chip chickpea blondies. They are gluten-free and vegan, loaded with protein and fiber, and will satisfy your sweet tooth. And with protein rich chickpeas as the base, they will also nourish your muscles. Even canned, chickpeas retain much more of their nutritional value than other canned vegetables do, according to Harvard’s School of Public Health.

Chickpeas (also known as garbanzo beans) are legumes low on the glycemic index, meaning they slow digestion and control blood sugar. They can also help to lower cholesterol and improve bone density because they are full of calcium. Just be sure to soak them prior to use to get rid of the phytates that inhibit calcium absorption.

Who knew one little square of deliciousness could do so much? Try the recipe for yourself. Just be warned that they are addictive and it’s hard to stop at one.

Flourless Chocolate Chip Chickpea Blondies Recipe

Makes 12-24 blondies.


2 15 oz. cans chickpeas (about 4 cups), rinsed very well
2 cups pitted dates (if hard, soak in hot water for 10 minutes)
1 cup almond milk (or water)
1/2 cup unsweetened applesauce
1/2 cup almond butter (any nut butter works)
3 Tbsp. flaxseeds (chia seeds also work) mixed with 10 Tbsp. water, mixed and set aside for 5 minutes
1 Tbsp. vanilla extract
2 tsp. baking powder
1 1/2 cups stevia-sweetened chocolate chips



Preheat oven to 350 degrees. Spray cupcake pans to use 24 slots or you can use liners. In a food processor, add chickpeas, dates, almond milk, applesauce, almond butter, flaxseeds mixed with water, vanilla extract and baking powder. Purée till smooth and creamy. Make sure dates are fully puréed. This may take some time—make sure to scrape down the edges. Transfer your mixture to bowl and fold in chocolate chips. Evenly distribute the batter into your cupcake holders, but be sure to not overfill them or the inside won’t cook and the outside will burn. Optional: Top with shaved chocolate or chocolate chips. Bake for 35–40 minutes, until golden brown. Cool for at least 1 hour before taking them out.


Freeze for Later

Want to save your sweet treats for later? After they’re cooked and cooled line a tray with parchment paper, evenly distribute the blondies and freeze. Once they are frozen you can put them together in a container or zip-top bag, and they’ll be easy to pull out one by one without sticking to each other.


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