Turn those gluten-free vegan pumpkin blondies into your favourite dessert that is free from oils and refined sugar. You’ll only need a food processor and 15 minutes of your time to make this healthy vegan gluten-free recipe.
- 2 cans (480g, 17oz) unsalted cooked chickpeas
- 2 tbsps. (32g, 1.13oz) additive-free nut butter
- 1 cup (81g, 2.9oz) rolled oats
- 6 tbsps. (40g, 1.4oz) coconut flour
- 2 tbsps. ground chia seeds
- 1 tbsp. mesquite flour
- ½ tsp. ginger powder
- 2 tsps. cinnamon
- ¼ tsp. cardamom
- ¼ tsp. turmeric
- ⅛ tsp. cloves
- 5 tbsps. date sugar or coconut sugar
- ½ tsp. Himalayan salt
- 1 tbsp. lemon juice
- 150g (5.3oz, ½ cup + 1 tbsp.) oat milk
- 200g (7oz) pumpkin puree or oven baked pumpkin
- 20g (0.7oz) chopped cacao paste or 4x5g (0.2oz) pieces of dark chocolate, chopped (optional)
- If you don’t use ready pumpkin puree, bake the pumpkin in oven (200°C, 390°F 40-50 minutes for halved pumpkin and 15-20 minutes for pumpkin cubes) or simply steam cubed pumpkin for 10 minutes. There’s no need to puree the pumpkin, as it’ll go into food processor with all the other ingredients anyway.
- When the pumpkin is ready, add all the ingredients into food processor and process until you have homogeneous batter. Scrape sides whenever necessary.
- Finally mix in ¾ of chopped chocolate or cacao paste.
- Next, take a cake tin, baking pan or a baking sheet lined with parchment paper, and transfer the blondie batter onto the sheet. Now form a circle, square or rectangle that is about 2 centimetres (0.8 inches) thick, smooth it out with spatula, sprinkle with the remainder of chopped chocolate and bake at 175°C (350°F) for 35 minutes. Let cool before slicing.
You may eat those vegan blondies as they are or serve them with a dollop of vegan vanilla ice cream and/or some extra maple syrup.
Slice the blondies up to pumpkin bars and store on countertop for a day. For longer keeping store in sealed container in fridge (up to 4 days) or freezer.
Feel free to use white beans instead of chickpeas.
You could also use oat flour instead of rolled oats, but flour will most probably absorb more liquid, so add about one more tablespoon of plant milk.
Ground flaxseeds can be used instead of chia seeds, but add twice as much, i.e. 4 tablespoons.
Should you be unable to find mesquite flour, you may replace it with yakon powder or carob powder or leave it out altogether. In case you decide to ditch mesquite, add half a tablespoon of extra coconut flour.
You may use 3 teaspoons of pumpkin spice mix instead of individual spices (ginger, cardamom, cloves, and cinnamon).
I personally like to substitute some of the coconut or date sugar with liquid stevia. The ratio I’ve used is 24 drops of liquid stevia and 3 tablespoons of date or coconut sugar. 12 drops of liquid stevia equals 1 tablespoon of sugar. Should you be on Candida cleanse, substitute xylitol for date/coconut sugar.
This blondie is NOT overly sweet to begin with, so feel free to add sweetener as needed.
Feel free to use any plant milk instead of oat milk. However, if you decide to go for naturally NOT sweet variety (soy, almond, hemp), you might need to add a little bit more of sweetener – I’d say one more tablespoon or 12 more liquid stevia drops.
Any pumpkin variety (except spaghetti squash) works well in this recipe. Butternut squash will give you the sweetest result – if you get your hands on a very good squash that is!
Finally, I use either cacao paste or Goodio Chocolate, that is one of my favourite bean-to-bar chocolates on earth! Use code nutriplanet for 15% off!
- Category: Baking
- Method: Oven
- Serving Size: 1/10 of recipe
- Calories: 211.5
- Sugar: 8.7g
- Sodium: 131.6mg
- Fat: 6.3g
- Carbohydrates: 24g
- Fiber: 8.3g
- Protein: 7.9g
Keywords: pumpkin, blondies