Peanut Butter Blondies

5 from 20 votes

Delicious and super easy peanut butter blondies using just 7 ingredients. They're gluten free, vegan and refined sugar free.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: squares

Cost: £3.50

2 400g cans of chickpeas drained and rinsed
6 Tbsp peanut butter (crunchy or smooth)
6 Tbsp maple syrup
50 g buckwheat flour (⅓ rd cup)
2 tsp baking powder
60 ml vegan milk (¼ cup) I use almond
150 g strawberries, chopped (optional or can swap for other fruit, nuts or chocolate)

Firstly pre-heat your oven to 200C. Drain and rinse the chickpeas and add to a food processor along with peanut butter, maple, buckwheat flour, baking powder, milk and a pinch of salt and blend (making sure to push down the edges to make a smooth mix).
Line a baking tin (I use a 9"by 9" square) with baking paper and spoon in half the mix pushing in some chopped strawberries. Pour in the rest of the mix and smooth over the top and finally top with extra strawberries
Place in the oven for 20 minutes at 200C (this can vary depending on how thick you make them, mine are roughly 1 inch thick). Allow to cool for 20-30 minutes and then slice into squares.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.

To Freeze: Freeze in an airtight container or wrapped in plastic wrap for up to three months.

Tip 1: You can opt for smooth or crunchy peanut butter, whatever you have/prefer.

Tip 2: Swap the strawberries with either fruit, nuts or chocolate

Tip 3: I use a 9x9 inch baking dish for this recipe.