Peanut Butter Banana Chocolate Chip Chickpea Blondies
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A chickpea blondie made with peanut butter, banana and protein powder. Each bite is full of delicious flavor and these are a great healthy treat. Grain free, gluten free, and dairy free!
Recipe type: Protein Bar, Healthy Snack, Dessert, Healthy Treat
Serves: 12 blondies
  • 1 can (15 ounce) chickpeas, rinsed and drained
  • 1/4 cup all natural creamy peanut butter
  • 1/4 cup pure maple syrup
  • 1 medium ripe banana
  • 1 teaspoon vanilla extract
  • 1/3 cup (about 1 scoop) unflavored or vanilla protein powder
  • 1/2 teaspoon baking soda
  • 3 oz bittersweet chocolate (70% coaco), coarsely chopped
  1. Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray. I recommend an 8x8 baking inch pan as using a 9x9 inch pan may make the bars too thin.
  2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/2 of the chopped chocolate.
  3. Spread batter evenly in prepared pan then sprinkle the rest of the chopped chocolate on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!
  4. Cool pan for 10 minutes on wire rack. Makes 12 blondies. Store covered in the fridge. Bars will last about 3 days.
To make vegan: Use a plant-based protein powder and vegan chocolate chips/chunks.

Bars can be frozen for up to 3 months, just place in an airtight container or in a freezer ziplock bag for optimal storage. Reheat in microwave or thaw out when ready to eat.

Almond butter or another nut butter may be used instead of peanut butter. I do not recommend sunflower seed butter.
Nutrition Information
Serving size: 1 bar Calories: 140 Fat: 6.3g Carbohydrates: 16.5g Sugar: 8.2g Fiber: 3.3g Protein: 5
Recipe by Ambitious Kitchen at