Flourless Fudgey Chickpea Blondies - borrowed from Running on Veggies

Flourless Fudgey Chickpea Blondies

Flourless Fudgey Chickpea Blondies

We all have our kitchen idols, and Lottie from Running on Veggies is in my top five, for sure. For years I've followed her Brooklyn-based blog as her recipes have carried me with energy through the streets of New York. One of my favorite Lottie-inspired treats is her Flourless Fudgey Chickpea Blondies. This power packed treat satisfies all the post-running cravings and is pretty darn easy to make. I've borrowed her recipe for the happy runner debut, but her original recipes and other fun treats can be found here.


  • 2- 15 oz cans of chickpeas (around 4 cups)–rinsed very well
  • 2 cups pitted dates (if hard soak in hot water for 10 minutes)
  • 1 cup almond milk (or water)
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup almond butter (any nut butter works)
  • 3 tablespoons flaxseeds mixed with 10 tablespoons water– mixed and set aside for 5 minutes (chia seeds also work)
  • 1 tablespoons vanilla extract
  • 2 teaspoons baking powder
  • 1 1/2 cup stevia sweetened chocolate chips


  1. Preheat oven to 350
  2. In a food processor, mix all ingredients except for the chocolate chips
  3. Transfer your mix (making sure there are no concentrated pockets of chickpeas) and fold in chocolate chips.
  4. Spray your cupcake pan(s) and evenly distribute your mixture into your cupcake slots.
  5. Bake at 350 for 35-40 minutes.
  6. Let cool for ONE HOUR (be patient!) then remove and put in a container or freeze them for later use.



Jessica Ferrucci

The Happy Runner is the everyday athlete; finding balance by carrying six coffees without spilling them on the subway, meditating on elevator rides, and weight lifting your laptop as your hurdle a puddle to make your 9AM meeting. The Happy Runner is a community of like-minded beautiful souls striving to add a little sense of movement and meditation back on the agenda.