These Salted Caramel Pecan Chickpea Blondies are chewy, gooey, and packed with flavor while being gluten-free, vegan, dairy-free, and free of refined sugar. Made with pantry staples like chickpeas, cashew butter, and pure maple syrup, they’re a wholesome dessert that doesn’t skimp on indulgence.
Taste and Texture
Despite using chickpeas as the base, these blondies deliver a caramel-toffee flavor thanks to maple syrup, cashew butter, and coconut sugar. The chickpeas blend into a smooth, creamy batter, so the final bars taste like rich, caramel cookie bars rather than a legume-based dessert. The pecans add a pleasant crunch and the flaky sea salt gives a bright sweet-and-salty finish.
Dietary Benefits
This recipe checks many boxes: gluten-free, vegan, dairy-free, and refined sugar–free. Canned chickpeas supply plant-based protein and create a moist, tender crumb. A small amount of gluten-free oat flour (or almond flour) improves texture, though you can omit the flour for an even denser, fudgier result. Melted coconut oil replaces butter to keep the recipe dairy-free, and pure maple syrup combined with coconut sugar provides natural caramel notes without refined sweeteners.
Ingredients Overview
- Canned chickpeas: The base of these blondies—drained and rinsed.
- Pure maple syrup: Adds natural sweetness and caramel depth.
- Cashew butter (or other nut butter): Creates a creamy, rich texture and enhances caramel flavor; peanut or almond butter will work as substitutes.
- Vanilla extract: For warm, classic baking flavor.
- Oat flour (or almond flour): A small amount improves structure.
- Coconut sugar: Adds toffee-like caramel notes.
- Coconut oil: Melted, to add healthy fat and chewiness.
- Salt: Balances sweetness—use flaky sea salt for finishing.
- Cinnamon: A pinch for warmth.
- Baking powder and baking soda: Small amounts to help the bars rise slightly.
- Pecans: Chopped for texture and a nutty, caramel-like flavor.
- Sea salt: Sprinkle on top for contrast and a flavor pop.
Substitutions & Tips
Cashew butter swap: Any creamy nut or seed butter—peanut, almond, or sunflower seed butter—can be used. Cashew butter gives a particularly mild, caramel-like flavor, but feel free to use what you have.
Don’t skip the flaky salt: A generous sprinkle of flaky sea salt on top enhances the caramel notes and elevates each bite. Pink Himalayan salt can be used if preferred.
Other Healthy Desserts
- Crunchy Caramel Chocolate-Covered Dates
- Dark Chocolate Sea Salt Pumpkin Seed Bark
- Peanut Butter Cup Blondie Bars
- Greek Yogurt Cream Cheese Fruit Dip
If you make these salted caramel pecan chickpea blondies, tag #bakedabundance on Instagram and consider leaving a comment and rating for the recipe—we appreciate your feedback!
Recipe: Salted Caramel Pecan Chickpea Blondies
Details
- Author: Marley Braunlich
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 bars
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/3 cup pure maple syrup
- 1/2 cup cashew butter (or other nut butter)
- 2 tablespoons melted coconut oil
- 1/4 cup oat flour (or almond flour)
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of cinnamon
- 1 cup chopped pecans (reserve 1/4 cup for topping)
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- Drain and rinse the canned chickpeas thoroughly. Add the chickpeas to a food processor along with the maple syrup, cashew butter, melted coconut oil, oat flour, coconut sugar, vanilla, salt, baking powder, baking soda, and cinnamon.
- Process until the mixture is completely smooth and creamy with no visible chickpea pieces.
- Remove the blade and fold 3/4 cup of the chopped pecans into the batter using a spoon or rubber spatula.
- Transfer the batter to the prepared baking dish and spread evenly. Top with the remaining 1/4 cup pecans and a generous sprinkle of flaky sea salt.
- Bake for 20–25 minutes. For a gooey, slightly underbaked texture aim for about 20 minutes; for a firmer bar, bake closer to 25 minutes. A toothpick should come out with a few moist crumbs.
- Allow the blondies to cool completely in the pan before lifting out the parchment and cutting into 9 squares. Store at room temperature for up to 3 days or refrigerate for 5–7 days for a chilled, chewy treat.
Nutrition (per serving)
- Calories: ~296 kcal
- Sugar: ~13 g
- Sodium: ~354 mg
- Fat: ~19.5 g
- Saturated fat: ~4.8 g
- Carbohydrates: ~27.2 g
- Fiber: ~3.7 g
- Protein: ~6.3 g
- Cholesterol: 0 mg