Nutty Pumpkin Blondies Drizzled in Chocolate

This morning something just came over me... a wave needing to bake. Not just one item, but several. And whenever inspiration flows through this way, I just ride the wave as best I can (you know, because of children).

I have actually been wanting to try out a blondie recipe for some time and today just happened to be the day. If you haven't ever heard of the term blondie, it's basically a light (in colour) brownie minus the chocolate. But most blondies have some form of chocolate, usually in the form of chocolate chips. For me, I decided to make my own chocolate and add a light layer on top.

These blondies were such a hit in my house that they are gone. Devoured. And what's even better is that they are a really nutritious and protein packed snack, so I am definitely not complaining. 

My advice: double or triple this recipe. Then put them in the freezer (after a few have been eaten). Pack in lunches, take as a snack on the go and BOOM! Deliciousness and sustained energy.

This yummy recipe has been adapted from Chocolate Covered Katie.


  • 1 1/2 cups chickpeas (or 1 14oz can, drained)
  • 1/3 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/3 cup gluten free rolled oats
  • 1/4 cup favourite nut butter (for school friendly use pumpkin seed butter. Sunflower seed butter will turn batter green. See Notes below)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 2 tsp pure vanilla extract

Chocolate sauce

  • 1.5 tbsp coconut oil
  • 1 tbsp raw cacao
  • 1/2 tsp maple syrup


  1. Preheat oven to 350 degrees and line a 8x8 baking dish with parchment paper.
  2. Drain canned chickpeas and give them a good rinse.
  3. In a food processor fitted with the S blade, add all the ingredients, except for the chocolate sauce. Process until smooth.
  4. Transfer ingredients to baking dish and smooth out the top with a spatula.  Set aside.
  5. In a small pot, add the ingredients for the chocolate sauce. Mix together. Place on the stove and heat on low, allowing the coconut oil to melt. This will only take a few minutes.
  6. Time to drizzle. Using a spoon, simply drizzle the sauce over top of the blondies. Use as much or as little as you want. I used the back of my spoon to flatten the top once I was done.
  7. Place in the oven and cook between 28-30 minutes.
  8. Allow to cool for 10 minutes before cutting to make sure it stays in tact!

Happy Eating!

Much love,

**NOTES: There is a chemical reaction that occurs between sunflower seeds and sunflower butter and baking soda which creates a green batter. This is not harmful in anyway, just a funny thing. So if you want green blondies, go for it! If not, use other nut or seed butters,