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

7.1 oz

oat flour
3.2 oz

ground almonds
0.2 oz

Baking powder
0.1 oz

sea salt
1 piece(s)

lemon zest

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

7.8 oz

brown sugar
3.5 oz

Callebaut Nuts - Hazelnut Praline - 5kg Bucket
7.1 oz
0.4 oz

vanilla paste
3.5 oz
1.1 oz

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.

5.3 oz

Callebaut Dark Chocolate - 811 - 5kg Block

Stir through the chocolate callets.

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

3.5 oz

Callebaut Dark Chocolate - 811 - 5kg Block

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.