Chickpea Blondie with Macadamia, Coconut Glaze and Dehydrated Strawberries
Chickpeas have been enjoyed for centuries in Mediterranean and Middle Eastern cooking, valued for their nutrition and versatility.
While they’re often found in savory dishes, modern bakers have discovered that they can create wonderfully rich and satisfying desserts too.
Chickpea Blondie with Macadamia, Coconut Glaze and Dehydrated Strawberries is a perfect example of that delicious transformation.
The chickpeas create a soft, moist blondie with a delicate texture, while buttery macadamia nuts add a satisfying crunch.
A smooth coconut glaze brings a touch of tropical sweetness, and the dehydrated strawberries provide bright bursts of fruity flavor that make every bite a little more exciting.
The beauty of this dessert lies in its unexpected combination of flavors and textures. Each bite offers a delightful balance of nuttiness, sweetness, and fruit-forward freshness, creating a treat that feels both comforting and unique.
It's a recipe that invites curiosity and rewards it with a truly memorable taste experience.
Instructions
19 stepsTo Prepare the Frame
Gather your required ingredients.
Line a 20 × 20 cm metal frame with baking paper.
Wrap the bottom with aluminum foil if using a frame without a base.
To Make the Blondie Batter
Add the cooked chickpeas, eggs, olive oil, agave syrup, oat flour, baking powder, baking soda, and salt to a blender.
Blend until smooth and creamy.
Pour the batter into the prepared frame.
Sprinkle the chopped macadamias over the top.
Gently fold some of the macadamias into the surface of the batter so they stay suspended and do not sink completely.
To Bake
Bake at 170°C/340°F for 25–30 minutes.
The blondie should be set but still soft and moist in the center.
Remove from the oven and let it cool completely before glazing.
To Make the Coconut Honey Glaze
In a saucepan, combine the coconut milk, honey, and cornstarch.
Whisk until smooth before heating.
Place over medium heat and bring to a gentle boil, whisking constantly.
Cook until the glaze thickens and becomes glossy.
Pour the warm glaze over the cooled blondie.
To Finish
Decorate with freeze-dried strawberries.
Refrigerate until the glaze is set.
Slice into 9 squares.
Recipe Notes
Texture & Technical Notes
- Blend the chickpea batter very well for the smoothest texture.
- Do not overbake; the blondie should stay moist and fudgy.
- Adding macadamias on top first helps prevent them from sinking to the bottom.
- The glaze should be thick but pourable when added.
- Store the blondie in an airtight container in the refrigerator for up to 5–6 days. The texture becomes even more fudgy and moist after chilling.
- For longer storage, freeze individual portions for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
