Lemon and Hazelnut Chickpea Blondies

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

Created by

Julie Sharp - UK & Ireland Head of Chocolate Academy

Blondie Mix

ingredients	preparation
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.
220g brown sugar 100g PRA 200g 10g vanilla paste 100g 30g 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.
150g 811NV	Stir through the chocolate callets. Pour into a 20cm frame and bake for 20 minutes at 180°C

ingredients

preparation

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.

220g

brown sugar
100g

PRA
200g
10g

vanilla paste
100g
30g

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.

150g

811NV

Stir through the chocolate callets.

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

Temper Chocolate

ingredients	preparation
100g 811NV	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.