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Vegan Salted Caramel Blondies with Medjool Dates

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9 large blondies

Equipment

  • Food Processor or High-Speed Blender Essential for blending chickpeas and dates into a smooth, creamy batter. A food processor works best because of the sticky nature of the dates.
  • 8x8-inch baking pan A square pan yields perfect blondie thickness. You can also use a round cake pan, but the edges may bake slightly faster.
  • Parchment paper To prevent sticking and make it easy to lift out the blondies.
  • Mixing bowls For combining your chocolate chips or nuts after processing the batter.
  • Spatula For scraping out every last bit of batter.

Ingredients
  

For the Blondies

  • 1 can 15 oz chickpeas, drained and rinsed
  • 12 Medjool dates pitted and soaked in warm water for 10 minutes
  • 1/4 cup tahini or almond butter if preferred
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup vegan white chocolate chips or vegan dark chocolate chips
  • Optional: 1/4 cup chopped walnuts or pecans for crunch

For the Salted Caramel Drizzle

  • 4 Medjool dates pitted
  • 2 tablespoons tahini
  • 1/4 teaspoon flaky sea salt
  • 2 –4 tablespoons warm water to thin

Instructions
 

Prepare Your Ingredients

  1. Start by soaking your dates in warm water for about 10 minutes if they aren’t super soft. This ensures they blend easily into a caramel-like consistency. Drain them before using.

Make the Blondie Batter

  1. In a food processor, combine chickpeas, 12 dates, tahini, unsweetened applesauce, maple syrup, vanilla extract, baking powder, baking soda, and salt. Process until the batter is completely smooth. Scrape down the sides as needed to ensure everything is evenly mixed.
  2. This step creates the base of your chickpea blondies vegan-style—no flour, no eggs, no fuss.

Add Mix-Ins

  1. Transfer the batter to a mixing bowl. Gently fold in vegan white chocolate chips or dark chocolate chips, and chopped nuts if using. You’re now halfway to delicious vegan blondies.

Bake

  1. Line your 8x8 pan with parchment paper and spread the batter evenly. Smooth out the top with a spatula.
  2. Bake at 350°F (175°C) for 25 minutes, or until the top is golden and slightly firm to the touch. A toothpick inserted into the center should come out mostly clean, with maybe a crumb or two clinging.

Prepare the Salted Caramel Drizzle

  1. While the blondies are baking, blend 4 dates, tahini, salt, and warm water in a food processor or small blender until smooth. Add water gradually until the sauce is pourable but still thick.

Cool and Drizzle

  1. Allow the blondies to cool in the pan for at least 15 minutes before lifting them out and slicing. Once cooled, drizzle generously with the salted caramel sauce.
  2. For an extra fancy finish, sprinkle with a touch more flaky sea salt right before serving.