Recent Posts

Coconut Chia Pudding Acai Bowl

Coconut Chia Pudding Acai Bowl

Somehow we are part of the way through June its nearly officially summer! If you have been following my blog over the last year then you will know I’m a big fan of smoothie bowls, particularly acai bowls. They are so refreshing and a perfect summer […]

Iced Matcha Latte

Iced Matcha Latte

I have been loving making my own lattes and drinks recently.  I do really enjoy cold brew coffee, however, it’s not something I want to be drinking all the time so I love to replace it wither other things from tea to turmeric and matcha […]

Chocolate Chip Chickpea Blondies

Chocolate Chip Chickpea Blondies

I made some chocolate chickpea cookies last summer and they turned out amazing! You really can’t taste the chickpeas and it makes a great substitute for people who can’t eat gluten or wheat because this has no flour! This influenced me to make my own recipe using chickpeas instead of flour! I also have 2kg of nut butter in my cupboard to use up so I thought it would be good to use it for a recipe even though I would love to just eat it with a spoon! You could also use peanut butter for this but it would slightly change the taste.

This recipe is a great treat to take along with a packed lunch to school or work. When I was younger my mum would make chickpea and chocolate chip cookies to take to school and I loved them just as much as these bars! They are sweet, gooey and have plenty of chocolate. Not only are they a healthier option but they are also really simple and quick to make with a food processor!

Chocolate Chip Chickpea Blondies
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free
Author:
Serves: 9 squares
Ingredients
  • 2 tins of chickpeas rinsed and drained (480g drained)
  • 1 cup (200g) almond butter
  • ¾ cup (180ml) maple syrup
  • ½ tsp (2.5ml) vanilla powder
  • 1 tsp (5ml) baking powder
  • 1 cup (100g) chocolate chips
Instructions
  1. Preheat the oven to 180°C.
  2. Add all ingredients apart from the chocolate chips into the food processor.
  3. Blend for a few minutes until completely smooth.
  4. Remove the food processor blade add the chocolate chips. (reserve ¼ cup or 25g).
  5. Use a spoon to mix them into the chickpea mixture.
  6. Line 9x9 inch pan with baking paper.
  7. Pour the batter into lined pan and use a spoon to smooth the top.
  8. Sprinkle over the reserved chocolate chips.
  9. Bake for approximately 1 hour, or until a toothpick comes out clean.
  10. Let cool for around 30 minutes and then place in the fridge for a couple of hours.
  11. Slice into 9 even squares.
  12. Keep any leftovers in the fridge and eat within a few days,

If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!

Delicia x

Healthy Baked Beans

Healthy Baked Beans

Baked beans are a healthy and quick meal or side to make. They have a bad reputation for being unhealthy and not very tasty but when you make them yourself you can reduce the amount of salt and sugar, as well as add lots of […]

Lemon and Poppy Seed Pancakes with Blueberry Compote

Lemon and Poppy Seed Pancakes with Blueberry Compote

After seeing all the delicious lemon themed posts yesterday because of the royal wedding I felt inspired to create a lemon themed recipe! I decided on lemon and poppy seed as opposed to lemon and elderflower but both are equally as delicious! I paired these […]

Chocolate Cupcakes with Chocolate Avocado Frosting

Chocolate Cupcakes with Chocolate Avocado Frosting

My blog turned 1 earlier this week and to celebrate I wanted to make some chocolate cupcakes to celebrate! I wrote a more in-depth Instagram post about why I started it and the plans I have for my blog so if you are interested them go check that out! I am going to be trying to post every day on my Instagram feed for the next year and post as many blog posts as I can as well as starting a youtube channel so make sure you subscribe to my email list and follow me on my social media accounts so you can stay updated and don’t miss out on anything!

I decided to make chocolate cupcakes for my celebration recipe because who doesn’t love chocolate and cake?! The cake is moist, fluffy and soft whilst the frosting is really silky and creamy! You really wouldn’t know that the secret ingredient is avocado! The key is the blend in the food processor for a while to make sure its totally smooth and there are no green lumps! These would be perfect to make for a birthday or special occasion! I decided to use edible flowers as sprinkled on mine but you could also use normal sprinkles if that’s what you prefer. If you make them please take a photo and tag me on social media!

Chocolate Cupcakes with Chocolate Avocado Frosting
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free
Author:
Serves: 10 Cupcakes
Ingredients
  • Cupcakes-
  • 2 Tbsp (30g) ground flaxseed
  • 6 Tbsp (90ml) water
  • ¼ Cup (60g) almond butter
  • ¼ Cup (45g) coconut oil
  • 1 Cup (250ml) oat milk
  • ½ Cup (100g) coconut sugar
  • ½ Cup (60g) oat flour
  • ¼ cup (30g) ground almonds
  • ¼ cup (30g) cacao powder
  • ⅛ tsp vanilla powder
  • Icing -
  • 2 large avocados
  • ½ cup (125ml) honey
  • ¼ cup (30g) cacao powder
  • ⅛ tsp vanilla powder
  • Toppings
  • Edible flower petals
  • Paper Hearts
Instructions
  1. Preheat your oven to 180°C and grease your cupcake tin with coconut oil or use paper liners
  2. Place the ground flaxseed in a bowl and add the water then leave for around 5 minutes for the ground flax to absorb the water.
  3. Add the almond butter, coconut oil (melted), oat milk and coconut sugar in a bowl and mix to combine.
  4. After add the oat flour, ground almonds, cacao powder and vanilla powder then mix until everything is evenly combined.
  5. Spoon the mixture into the cupcake tin and bake for around 20-25 minutes or until you can poke a knife in the there is no more wet batter. Then leave to cool for at least 30 minutes
  6. While the brownie is cooking make the frosting by adding the avocado, honey, cacao powder and vanilla powder to a blender and blend until completely smooth and there are no lumps of avocado. Place in the fridge while the brownie baked
  7. Once the brownie is cooled, fill a piping bag with the mixture and pipe swirls on the cupcakes.
  8. Top with the edible flower petals and paper hearts then serve.
  9. If you aren't all eaten then place them in the fridge and consume within a few days.

 

If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!

Delicia x