Lemon and Hazelnut Chickpea Blondies

Good For Me
Chocolate Innovation

The perfect sweet treat suitable for both vegan and gluten free diets. With zingy lemon and smooth hazelnut flavours this blondie is a perfect addition to any menu.

Level:: Easy
Makes:: 16

200 g

oat flour
90 g

ground almonds
7 g

Baking powder
2 g

sea salt
1 piece(s)

lemon zest

Mix together the dry ingredients and lemon zest and set aside.

220 g

brown sugar
100 g

Callebaut Nuts - Hazelnut Praline - 5kg Bucket
200 g

cooked chickpeas
10 g

vanilla paste
100 g

oat milk
30 g

lemon juice

In a food processor blitz the sugar, hazelnut praline, cooked chickpeas, vanilla paste, oat milk and lemon juice together until smooth and creamy.

Pour the liquid ingredients over the dry ingredients and combine.

150 g

Callebaut 811

Stir through the chocolate callets.

Pour into a 20cm frame and bake for 20 minutes at 180°C

100 g

Callebaut 811

Once cooled, temper remaining chocolate and spread a thin layer of tempered dark chocolate over the top of the blondie and then cut into 5cm x 5cm squares.