Orange and Cranberry Chickpea Blondies 


A healthy high protein/lower sugar alternative to blondies with festive flavours.
You can replace the oat flour with vanilla protein powder for extra protein, but the texture will be less cake like.


For the blondies: 

1 tin chickpeas (keep the chickpea water)
1 tbsp chickpea water
2 tbsp oil
1 tbsp vanilla essence
1 tbsp maple syrup, or agavé
1 tsp ground cinnamon 
½ tsp ground ginger
100g tahini
½ tbsp orange juice 
1 tsp orange zest
1 tsp baking powder
½ tsp bicarbonate soda 
pinch of salt
25ml soya milk (or oat/coconut)
½ banana, mashed
35g ground almonds
35g oat flour (or protein powder for extra protein)
1 flax egg (1 tbsp flaxseeds + 2 tbsp water, left to thicken)
60g dried cranberries 
1 tbsp orange marmalade

For the topping: 

Melted dark chocolate 
1 tbsp desiccated coconut


  1. Preheat oven to 180C. Line a 20x20 baking dish with baking paper.

  2. Prepare the flax egg by mixing 1 tbsp flaxseeds with 2 tbsp water. Leave the thicken 

  3. Add all the ingredients (apart from the flax egg, dried cranberries and orange marmalade) to a food processor. Blend until smooth. Add more soya milk if necessary (should have a brownie consistency)

  4. Transfer the mix to a large bowl then stir in the cranberries and flax egg 

  5. Pour the mixture into the baking tray. Add small dollops of the orange marmalade on top. Use a metal skewer or a palette knife to create swirls of orange marmalade in the mix 

  6. Bake for 25-30 mins until golden 

  7. Once completely cooled, drizzle over some melted chocolate across the top and sprinkle over the desiccated coconut.

  8. Cut the blondies into squares (should make around 16)

  9. Leave the blondies in the fridge for an hour to become 'fudge-like' in texture

  10. Serve with your choice of vegan ice cream for dessert or coconut yogurt for an afternoon snack 

Andri Neocleous