Lemon and Hazelnut Chickpea Blondies

Created by

  • Julie Sharp - UK & Ireland Head of Chocolate Academy

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.

Recipe instructions

(Fill in the desired quantity and recalculate)

Blondie Mix

  • 200g
    oat flour
  • 90g
    ground almonds
  • 7g
    Baking powder
  • 2g
    sea salt
  • 1piece(s)
    lemon zest

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

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.

Stir through the chocolate callets.


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

Temper Chocolate


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.