White chocolate and pistachio protein chickpea blondies – gluten free and macro-friendly

I’ve always wanted to try making brownies with chickpeas – but these gluten free protein blondies, with white chocolate and pistachio, take it to a whole new level! They are seriously easy to make and have the squidgiest, yummiest texture too. They are gluten free and grain free, as well as low sugar – and if you opted for dark chocolate instead of white chocolate, they would be completely dairy free, egg free and vegan too. Check out this quick video on how to make them, or scroll down for the full recipe and macros!

If you’re counting macros then these are even more perfect – each brownie delivers a hit of sweetness – without being sickly – at less than 200 calories each. Not bad considering they are made with nut butter, white chocolate and more nuts! I made them using the Protein Pow pea protein powder, which is unflavoured and has no artificial nasties. I find it so versatile for cooking – I often use the protein cooking mixes, but in this recipe I used the pure pea protein powder, straight up! And it worked an absolute treat. I find sometimes it’s hard to mask the flavour of pea protein, but in this recipe you cannot taste it at all!

I’m not normally a huge fan of white chocolate either, but in this recipe it adds just enough sweetness without it being overpowering. The chickpea blondies are not overly sweet but I like that about them – I’m going through a love/hate phase with sugary foods at the moment, and this is a great way to try and get through the sugar cravings! I love how fun the vibrant pistachios make this too, they just jump out at you, they look so pretty! I must bake with pistachios more often, as they just look gorgeous.

I really hope you enjoy this recipe – there are so many variations you could do! You could use agave or honey, depending on your tastes, and use milk or dark chocolate instead of white chocolate. I also think these would be amazing with freeze-dried raspberries. I ran out so couldn’t add them this time, but I am definitely going to make them again! If you give these a go, let me know!

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Yield: 16

White chocolate and pistachio chickpea protein blondies

A delicious gluten free blondie, completely grain free and macro-friendly! Macros per blondie (out of 16): 185 cals, 10.6g fat, 14.4g carbs, 8.7g sugar, 8g protein

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Ingredients

For the blondies

• 1 tin of chickpeas, 400g drained
• 1/2 cup smooth peanut butter, I used Meridian
• 1/3 cup agave syrup, or honey
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 50 g unflavoured pea protein powder, I used the Protein Pow one
• 1/2 cup unsweetened almond milk
• 50 g white chocolate
• 50 g pistachio nut kernels

For the topping

• 50 g white chocolate
• 50 g pistachio nut kernels

Instructions

1. Preheat the oven to 175'C / Gas 4 / 350'F.
2. Drain the chickpeas and add to a food processor. Blend into a paste.
3. Add the peanut butter, agave, vanilla, salt, baking powder, baking soda, pea protein powder and almond milk to the food processor and blitz again - the mixture should start to become very thick!
4. Roughly chop the white chocolate, and use a pestle and mortar to crush the pistachio kernels into chunks. Add both to the mix, blend until combined, but not too much - you still want some chunks!
5. Remove the mixture from the food processor into a lined baking tin. Press it down into the tin - the best way to do this is with your hands! Place on the middle shelf of the oven and bake for 15-20 mins until golden on top.
6. Allow the blondies to cool - preferably completely, for around an hour, then cut into 16 squares.
7. Melt 50g of white chocolate and crush 50g of pistachio kernels in a pestel and mortar.
8. Use a spoon to drizzle the white chocolate in rough swirls and patterns across the blondies, and then sprinkle over the crushed pistachios. Once cooled, store in an airtight container.

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