Healthy Pumpkin Blondies

Gluten-Free, Sugar Free & Vegan


  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup nut butter, I use Nuttzo brand
  • 1/3 cup Monkfruit sweetener
  • 1/3 cup pumpkin puree
  • 2 tsp. vanilla
  • 1 tsp. pumpkin pie spice 
  • 1/2 tsp salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tbsp. coconut oil for coating the pan 
  • 1/3 cup sugar free white chocolate chips (or dairy-free chocolate chips to make it vegan
  • Coconut Flakes, for sprinkling on top once baked


  1. Preheat oven to 350 degrees F and spray 8×8 inch pan with coconut oil.
  2. In a food processor, add all ingredients except chocolate chips* and process until batter is smooth.
  3. Fold in chocolate chips.
  4. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. 
  5. Bake for 27 minutes or until the center is set. 
  6. Let cool in the pan, sprinkle with coconut flakes and cut into squares. 
  7. Store covered in the fridge for  3-4 days.

Original inspo:

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