Vegan Chickpea Blondies Recipe with Sugar-free Pumpkin Caramel Sauce

Dieser Beitrag ist auch verfügbar auf: Deutsch (German)

Sharing is caring!

A Vegan Flourless Chickpea Blondies recipe made with pumpkin seed flour and nut butter then drizzled with a sugar-free Pumpkin Caramel Sauce! The healthy fall treat you will be OBSESSED with! 

I am OBSESSED with this Vegan Flourless Chickpea Blondies Recipe with Pumpkin Caramel Sauce! 

Coming at you with some secretly healthy chickpea blondies made with canned chickpeas,  nut butter, pure maple syrup and toasted pepitas. Flourless, you guys!

No one can tell that these vegan blondies are made with healthy chickpeas instead of flour. They taste exactly like a fudge blondie! The best part is the sugar-free pumpkin caramel sauce we drizzle on top to turn these into the ultimate healthy fall treat! 

This Chickpea Blondies Recipe is vegan, sugar-free, dairy-free, low-cal and full of plant-based protein!

Need a healthy easy dessert for Thanksgiving? Look no further! These Vegan Chickpea Blondies are it! 

This particular recipe happens to be an adaption of a reader favorite recipe, these White Bean Blondies – one of the most popular ones on my blog.

Basically, these chickpea blondies are a fall-inspired version featuring pumpkin seed flour, pumpkin seed butter, toasted pepitas, cranberries, and an amazing pumpkin caramel sauce.  THESE ARE BLISS – it’s true.

Did I also add some pumpkin spice to them, you ask? Yes, my friends, I sure did!

Do Chickpea Blondies taste like chickpeas?

Nope, they do not! They taste nutty and vanilla-y with a hint of warming fall spices in the background! So super cozy! Have them with a cup of Maple Latte and welcome to fall heaven! 

Pumpkin seed flour & pumpkin seed butter – my new favorite healthy baking ingredients! 

Pumpkin Seed Butter is actually my new favorite ingredient for all my healthy desserts. I like that Pumpkin seeds are cheaper than most nuts and widely available. I like that they are EXTREMELY high in both protein and zinc. A great source of plant-based protein.

Pumpkin Seed Butter can be bought in most stores but you can also make it yourself using this recipe. So good on overnight oats, in salad dressings or just on toast.

Pumpkin Seed Flour is similarly easy to make. This is how it goes.

How to make pumpkin seed flour: 

1. Toast the pumpkin seeds over medium-low heat in a heavy pan until fragrant and let cool down completely.
2. Grind the cooled down pumpkin seeds in a spice/coffee grinder adding only a few tablespoons at a time. Pulse until a meal is formed. Repeat. This can also be made in a small high-speed food processor but I prefer the spice grinder. But watch out, it turns to butter quicker than you think.
3. Run the pumpkin seed flour through a sifter to catch any big pieces, grind the big pieces again.
4. Store your homemade pumpkin seed flour in an airtight container in the fridge for a few weeks. A great alternative for long-term storing in the freezer.

You can use pumpkin seed flour like you would almond flour, but be aware it will have a different color and a slightly different flavor. 

How to make Chickpea Blondies with Pumpkin Caramel Sauce: 

The best thing about these chickpea blondies is how easy they are to make. 

Any food processor works here, but a blender will probably do the trick as well. You will just need to scrape down the sides to make sure all the beans break down. 

These healthy chickpea blondies are made with: 

• chickpeas
• ground pumpkin seeds aka pumpkin seed flour
• pumpkin seed butter
• maple syrup and stevia
• vanilla
• pumpkin spice
• baking powder

Step 1: Preheat the oven to 350 F and line a 9×9 square baking dish with parchment paper.

Step 2: Make sure you have rinsed and drained your chickpeas well. Add all other blondie ingredients apart from the baking powder to the bowl of your food processor and blend until you have a smooth paste. Adust to your taste with more sweetener, if needed. Yes, the batter is delicious and you can totally eat it by the spoonful. Stir in the baking powder and mix batter thoroughly. I should be rather thick.

Step 3: Pour the batter into a 9×9 square baking dish and smooth the top with a moistened spatula. Sprinkle pepitas on top, if using.

Step 4: Bake your chickpea blondies for 25 minutes or until the top starts to dry out and crack a bit and the edges start to pull away from the sides. Let cool and cut into squares. Serve with Pumpkin Caramel Sauce.

How to make Sugar-free Pumpkin Caramel Sauce: 

This sugar-free caramel sauce recipe is so easy, you will laugh! It is actually no caramel as we melt no sugar. It’s a mock caramel made with maple syrup and pumpkin seed butter, which creates the same texture as fudgy caramel. 

For making pumpkin caramel sauce you will need: 

• maple syrup 
• pumpkin seed butter
• vanilla essence
• salt  

Combine all ingredients in a small saucepan and bring to a boil, stirring well. Reduce temperature and let boil for a minute or so until a smooth sauce forms.

How to store Vegan Chickpea Blondies: 

Vegan Chickpea blondies will stay good at room temperature in a covered container for 2-3 days. However, I like to store them is in the refrigerator. They taste really good cold a bit like pumpkin spice fudge! And they will last about a week. A total meal prep win.

I like to cut them into neat squares, wrap them into cling film and place them in a covered container! This allows for easy grabbing when I need a sweet treat or breakfast on-the-go.

Feel free to double the chickpea blondies recipe and make them in a bigger pan. 

Can these Chickpea Blondies be frozen?

Yes! They freeze well. Simply cut them into squares, individually wrap them in plastic wrap and then place them in the back of your freezer. Thaw at room temperature for 15-20 minutes and enjoy!

Tips and Variations on this chickpea blondies recipe: 

• You can use any nut butter instead of pumpkin seed butter. Sun butter works really well. However, you can also make pumpkin seed butter yourself using this recipe.
• White beans are a good substitute for chickpeas. 
• Top these with whatever nuts and dried fruit you want! 
• Honey can be used instead of maple syrup but then this recipe is not vegan anymore. 
• Use monk fruit sweetener if you do not like Stevia. 

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites

Natural Mate Zero Calorie S...Shop on Amazon

Butternut Mountain Farm Pur...Shop on Amazon

Jiva Organics RAW SPROUTED ...Shop on Amazon

Modern Vegan Baking: The Ul...Shop on Amazon

★ Did you make and love this Vegan Chickpea Blondies recipe with Pumpkin Caramel Sauce? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Print

Vegan Chickpea Blondies with Pumpkin Seed Butter & Sugar-free Fudge Sauce

Vegan Flourless Chickpea Blondies made with Pumpkin Seed Flour and nut butter, then drizzled with a Sugar-free Pumpkin Caramel Sauce! The healthy fall treat you will be OBSESSED with! 

Course Breakfast, brownies, brunch

Cuisine #lowcarb, Keto, Paleo

Keyword healthy chickpea blondies, pumpkin caramel sauce, vegan chickpea blondies

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 9 pieces

Calories 150 kcal

Author Kiki Johnson

Ingredients

• 1/2 cup pepitas {pumpkin seeds} toasted and cooled, 100 g
• 5 cups canned chickpeas, rinsed and drained about 800 g - made from dried or canned
• 2 tsp vanilla extract
• 2 tbsp pumpkin seed butter
• 60 ml maple syrup 1/4 cup
• 2 tsp stevia or alternative sweetener
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 2 tsp baking powder

decoration

• 2 tsp pepitas

Pumpkin Fudge Sauce

• 5 tbsp maple syrup
• 3 tbsp pumpkin seed butter
• 1 pinch salt
• 1,5 tsp vanilla extract

Instructions

For the blondies

1. Preheat the oven to 350 F and line a 9x9 square baking dish with parchment paper. Grind the pepitas in a coffee grinder or food processor into a coarse nut flour.

2. Make sure you have rinsed and drained your chickpeas well. Add all other blondie ingredients apart from the baking powder to the bowl of your food processor and blend until you have a smooth paste. Add more sweetener to taste. Add baking powder and mix batter thoroughly. 

3. Pour the batter into a 9x9 square baking dish and smooth the top with a moistened spatula. Sprinkle pepitas on top, if using.

4. Bake blondies for 20 to 25 minutes or until the top starts to dry out and crack a bit and the edges start to pull away from the sides. Let cool and cut into squares. Serve with fudge sauce (recipe follows in next step)

For the caramel sauce

1. Combine all the ingredients for the sauce in a small saucepan and bring to a boil, stirring well. Reduce temperature and let boil for a minute or so until a smooth sauce forms.

Recipe Notes

• You can use any nut butter instead of pumpkin seed butter. Sun butter works really well. However, you can also make pumpkin seed butter yourself using this recipe.
• White beans are a good substitute for chickpeas. 
• Top these with whatever nuts and dried fruit you want! 
• Honey can be used instead of maple syrup but then this recipe is not vegan anymore. 
• Use monk fruit sweetener if you do not like Stevia.