makes 5

25 minutes


  • 1 can of chickpeas, washed and drained⁠
  • 1 tsp baking powder
  • 80g peanut butter
  • 50g Sweet Freedom VANILLA SYRUP⁠
  • optional: 2 tbsp chopped nuts ⁠


  1. Preheat oven to 170 degrees and spray a square or loaf tin with nonstick cooking spray.⁠
  2. In a food processor, add all ingredients except nuts and process until the batter is smooth. ⁠
  3. Fold in the chopped nuts and spread batter evenly in the prepared pan. ⁠
  4. Bake for 20-25 minutes or until a toothpick comes out clean and the edges are a tiny bit brown.⁠
  5. Cool for 20 minutes in the tin on a wire rack before removing the blondies and allowing to cool completely, then cut into squares. ⁠Add a little extra syrup drizzle if you fancy

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