healthy vegan desserts

A healthy chickpea peanut butter blondie recipe with chocolate chips, flourless, gluten-free, and vegan.

Chickpea Blondie Recipe

chickpeas

Peanut butter (or sunflower seed butter if nut free)

Maple syrup

Vanilla

Baking powder

Baking soda

Sea salt

Almond flour (or oat flour)

Vegan dark chocolate chips

Preheat oven to 180°C (350°F). Line a 9-inch x 9-inch brownie pan with parchment paper. Set aside.

Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY  important, or the blondies will be fragile and too moist

Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.

Blend on high speed for 1 minute or until smooth, and no big lumps are left.

Add in almond flour and process again at high speed for 15-30 seconds to blend evenly.

Remove the food processor blade, stir in chocolate chips. I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. This also prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.

Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.

Bake 20 - 30 minutes or until golden and crusty on top. CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller the blondies are thicker, and it may take more than 30 minutes to set. Always insert a pick in the center of the blondie to check baking. If it comes out clean with little crumbs, it is ready.

Cool 10 minutes in the pan to firm up the blondies. Don&#039;t skip this or they will break. Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful the blondie will still be soft and fragile. If you feel it is too soft or moist wait 10 more minutes before transferring it onto the cooling rack. This prevents the blondie from breaking.

Cool for at least 1 hour before slicing into 1 bar, or they can be fragile. After 1 hour, you can pop the blondie in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.

Store up to 5 days in the fridge in an airtight container.

Storage

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Easy vegan smores recipe that only requires 4 ingredients and a sheet pan. YOur kids are going to love it!

Frozen S'mores

graham crackers

chocolate chips (melted)

cocowhip or coconut whipped cream (1 package)

vanilla protein powder (plant-based)

On a sheet pan or freezable container, lay down 4 of the graham cracker sheets side by side. 

Spread melted chocolate over the top of the graham crackers.

Next, open your package of coco whip, and mix it with the vanilla protein powder until combined.

Spread that over the graham crackers covered in chocolate until evenly dispersed. Top the graham crackers with the other four sheets to create “sandwiches”.

Place in the freezer for 2 to 4 hours. They will still be slightly soft on the inside, like a marshmallow. Freeze overnight for an ice cream like consistency. 

This fluffy mousse is the perfect healthy treat to enjoy this summer! It&#039;s vegan, gluten-free, and super refreshing with its coconut and mango flavors.

Vegan Mango Coconut Mousse

mango chunks (fresh

heavy coconut cream (see notes for substitutions)

tbsp confectioner sugar

pistachios

In a food processor or high-speed blender, purée the mango chunks until smooth.

In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.

Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.

Transfer the mousse to clear serving glasses, leaving some space at the top.

Top each glass with a layer of the remaining mango purée.

Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.

Serve immediately, or cover and store in the refrigerator for up to 3 days.

Top 3 healthy vegan desserts recipes from across the web

The most viewed healthy vegan desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chickpea Blondie Recipe

Frozen S'mores

Vegan Mango Coconut Mousse

Top 3 healthy vegan desserts recipes from across the web

The most viewed healthy vegan desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Blondie Recipe

Frozen S'mores

Vegan Mango Coconut Mousse

The most viewed healthy vegan desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine