Biscoff Chickpea Blondies: Vegan & High Protein

I’m jumping on the viral Biscoff bandwagon and one-upping all the Biscoff recipes out there. May I present to you, High Protein and Gluten-Free Biscoff Blondies, all-natural and vegan! The babies have a secret ingredient that makes them naturally high in plant protein and completely flourless.

What is Lotus Biscoff?

Before we reveal the secret ingredient that gives these blondies their protein-packed punch, let's talk about Lotus Biscoff. Picture this: a tantalising spread made from caramelised Belgian biscuits that have been crushed into a smooth, velvety texture. It's a symphony of sweet, caramelised flavour with a hint of cinnamon that dances on your taste buds with every bite.

Whether you spread it on toast, swirl it into oatmeal, or simply enjoy it straight from the jar (no judgement here), Lotus Biscoff is a culinary delight that knows no bounds. And the best part? It's entirely vegan, making it the perfect addition to any plant-based recipe.

Secret high protein Ingredient: Plant Based

If you guessed chickpeas, you’re correct! Now, I know what you’re thinking, chickpea blondies and bean brownies have been doing the rounds in the healthy dessert space for years. And yes, you’re correct. But pairing them with Biscoff to reach maximum caramel flavour is an absolute game-changer.

• Tinned chickpeas: These humble legumes are more than just a pantry staple; they're a nutritional powerhouse. Naturally high in protein, affordable, and quick to use straight from the tin, they form the heart of our blondies, adding a creamy texture and a boost of plant-based goodness.

• Lotus Biscoff: Ah, the star of the show! Lotus Biscoff is more than just a spread; it's a viral sensation that has taken the dessert world by storm. Made from caramelised Belgian biscuits, it infuses our blondies with a rich, caramel flavour that's simply irresistible.

• Dates: Nature's candy! These sweet gems add a natural sweetness to our batter, enhancing its gooey texture and depth of flavour. While fresh Medjool dates are preferred for their softness and intense sweetness, dried dates can be used too—just soak them in hot water to soften before blending.

• Plant Protein Powder: I like to use the Keep It Cleaner Vanilla Plant Protein, made from pumpkin seed protein which is naturally nutritious and high in protein. This Vanilla flavoured high protein, low carb, low fat blend is deliciously rich and creamy. Note that it may contain traces of Gluten, so keep this in mind if you’re intolerant, given that this recipe is flourless.

• Rice malt syrup: A healthier alternative to traditional sweeteners, rice malt syrup lends a touch of sweetness to our blondies without the fructose overload. It's the perfect choice for those looking to indulge in a guilt-free treat.

• Coconut oil: The secret to achieving that perfect fudgy texture! This dairy-free fat adds richness and moisture to our blondies, ensuring they're soft, tender, and utterly decadent. Just be sure to melt it before incorporating it into the batter for optimal results.

How to make a beautiful biscoff swirl in your blondies:

Elevate the presentation of your blondies with a mesmerising Biscoff swirl pattern that's as delightful to look at as it is to eat! Here's how to achieve it:

• Step 1: Before baking, pour the batter into the pan and spread it evenly. Then, get ready to unleash your inner artist. Using a spoon, add large dollops of melted Biscoff on top of the batter, spacing them out evenly.

• Step 2: Now, here comes the fun part. Grab a small palette knife or butter knife and gently glide it through the batter and Biscoff, creating a swirling motion from left to right. Continue gliding until you've traversed the entire pan.

• Step 3: Next, rotate the pan 90 degrees and repeat the swirling process in the opposite direction. This will create a mesmerising criss-cross effect that will leave your blondies looking like edible works of art.

• Step 4: Remember, there's no need to be precise—let your creativity run wild! If you're feeling adventurous, swirl the knife in random patterns to create a unique design that's all your own.

• Step 5: After baking, marvel at the beautiful pattern of golden swirls adorning your blondies. To add an extra touch of indulgence, drizzle on some additional melted Biscoff before serving. Trust me, it's the perfect finishing touch that will take your blondies from delicious to downright irresistible.

Easy clean up: just a blender

Not only are these Biscoff Chickpea Blondies nutritious and delicious, but they're also incredibly easy to make, making cleanup a breeze! Say goodbye to the hassle of sifting, folding wet ingredients with dry, and juggling multiple mixing bowls. With just a blender, you can whip up these blondies in no time.

Simply measure out your ingredients, toss them into the blender, give it a whirl, pour the batter into your baking pan, and pop it in the oven. It's that easy! So go ahead, simplify your baking routine and indulge in these delectable blondies without the fuss. Your taste buds—and your kitchen—will thank you!

Do these blondies taste like chickpeas?

Now, this is a debatable question. Upon serving this delicious square to my partner, I was positive it had passed the ‘boyfriend test’. He happily devoured each slice and exclaimed ‘these are great!’ But once I mentioned they were ‘healthy’ and secretly hiding chickpeas, he said “I can taste it” (I call bullsh*t).

So, if you’re feeding these to healthy dessert skeptics, I recommend keeping them in the dark and they won’t know the difference. Of course, be sensible and keep intolerances/allergies in mind.

More protein sweet treat recipes:

• Sourdough Black Bean Brownies

• Coconut Chocolate and Chia Protein Balls

Get all my sweet treat recipes here.

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Biscoff Chickpea Blondies: Vegan & High Protein

Servings: 16 | Prep: 15 mins | Time: 15-20 mins

Ingredients

• 1 tin (400g) chickpeas, drained

• 1/2 cup (150g) smooth biscoff spread

• 5 medjool dates (½ cup / 100g), fresh & pitted

• ¼ cup (80ml) rice malt syrup

• ¼ cup (30g) plant based protein, (KIC Vanilla Plant Protein)

• ¼ cup (60ml) coconut oil, melted

• ½ tsp salt

• ¼ tsp baking powder

• ¼ tsp bi-carb soda

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Method 

1. Preheat your oven to 180°C and line a square 9x9 baking pan with baking paper.

2. In a blender or food processor, combine all the wet and dry ingredients, ensuring to reserve half of the Biscoff for later use. Blend on high until the mixture is smooth and creamy, with no lumps of chickpeas or dates.

3. Pour the batter into the prepared baking tin, spreading it evenly to the corners and smoothing the surface.

4. Now, it's time to add the Biscoff magic! Using the reserved Biscoff, dollop blobs across the top of the batter in a decorative pattern.

5. Glide a knife through the batter and Biscoff, creating swirls and patterns that will add visual appeal to your blondies.

6. Bake in the preheated oven for about 15 minutes, or until the top is golden brown and a toothpick inserted into the centre is clean with a tender crumb.

7. Remove the blondies from the oven and let them cool in the pan for 10-20 minutes. This allows them to set and makes slicing easier.

8. Slice into squares and indulge! For an extra decadent treat, drizzle with the remaining Biscoff and serve with a scoop of creamy vanilla ice cream.

• Can I replace the rice malt syrup?

  If you don’t have rice malt syrup, you should be able to achieve a similar result with maple syrup.

  Alternately, you could increase the dates and remove the liquid sweetener all together. Noting that I have not yet tried this, but if you do, comment below and let me know the outcome.

• Can I use dried dates?

  I refer to use fresh medjool dates since they’re softer and have a naturally gooey texture. However, if you don’t have access to fresh dates or prefer a more affordable alternative, you can use dry dates.

  To use dry dates, measure the same quantity, but remember to soak them briefly in some boiling water for 10 minutes or so to soften them before blending.

• Which protein do you use?

  I like to use the Keep It Cleaner Vanilla Plant Protein but you can use your referred protein that works well with baking.

• How do I reheat these blondies?

  These brownies reheat really quickly. Simply zap in the microwave for 10 second intervals.

• How do I store these blondies?

  I like to store these in the fridge to emphasise the dense and gooey aspect of these blondies They should keep well for ~4-5 days.

  If you don’t live in a humid environment, you can leave them at room temperature, just make sure they’re in an airtight container and try to consume them within the first 3 days.

• Can I freeze these blondies?

  Yes - these blondies freeze well in an airtight container for a quick and easy on hand dessert.