Go Back
a vegan flourless chickpea blondie drizzled with sugar-free pumpkin caramel sauce

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


  • 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


  • 2 tsp pepitas

Pumpkin Fudge Sauce

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


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.