Flourless Raspberry Blondies

Prep Time 5 min Cook Time 20 min Serves 9 large squares or 18 small squares     adjust servings


  • 1 1/2 cups cooked chickpeas OR 1 can chickpeas drained and rinsed
  • 1/2 cup cashew butter OR nut butter of choice. Sunflower butter will work too.
  • 1/2 cup coconut sugar
  • 1/3 cup gluten free rolled oats
  • 1 tsp baking powder
  • 1 tsp ground vanilla beans
  • 2 flax eggs (real eggs work too)
  • Juice from 1 lemon
  • 1 tsp lemon zest
  • 1/2 tsp sea salt
  • 1 pkg raspberries OR 1 cup raspberries


  1. Preheat oven to 350.
  2. In a food processor , add the chickpeas, cashew butter and coconut sugar. Blend for 1 minute or so, to get the mixture started. Then add all the remaining ingredients, except the raspberries, and blend until smooth. Lastly, add the raspberries and pulse a few times to mix them in well.
  3. Line an 8x8 baking dish with parchment paper. Leave some paper sticking out the sides.
  4. Pour the mixture into the baking dish. Bake for about 20 minutes.
  5. Let the blondies cool completely before removing from the pan.
  6. Slice into squares using a pizza cutter .
  7. These should last at least a few weeks in the fridge. They can also be frozen. Enjoy!


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