Desserts are the quintessential comfort food, especially as autumn unfurls its cosy embrace, and what could be more comforting than something warm and satisfying?
With health on her radar, Emily English, the nutritionist and influencer renowned for delicious yet wholesome treats, has given the internet’s raved-about chickpea blondies a spin.
The culinary craft comes originally from Jaclyn Savage, a TikTok connoisseur of food and nutrition, but it was Emily’s turn to put them to the test.
Author of the chart-topping ‘So Good’, Emily demonstrates how indulgence and health can coalesce without compromising on taste, reports Surrey Live.
Her spin on the trendy treat swaps out eggs for a blend of nut butter and chickpeas.
Her iteration serves up 12 portions, each with just 160 calories and packed with five grams of protein.
In an enthusiastic July post, Emily revealed: “I have seen this everywhere, and you guys know I am a sceptic when it comes to healthy desserts, but I had to try this.
“Full of lots of ingredients from the @marksandspencer eat well range, which is a good sign that this recipe will be packed with the good stuff. These were out of this world. The texture was so good; the chickpeas added a nutty taste that worked so well.”
In her video presentation, Emily admitted: “I have seen this recipe everywhere and you guys know that I’m a sceptic when it comes to healthy desserts, but I just had to give this a try.”
Celebrated for its ease and delicious outcomes, the popular blondie recipe has taken the internet by storm requiring just a few simple steps to culinary bliss. Just toss all ingredients into a blender, blend away, and – et voila!
Emily, an enthusiast, couldn’t wait to enhance her creation with extra raspberries and flaked almonds for that perfect zingy crunch. Upon removing the aromatic delights from the oven, she exclaimed, “This smells amazing”.
She eagerly tasted them and was over the moon, enthusing, “I was so excited to dive in, and oh my goddess guys, these were out of this world. The texture was so good, the chickpeas added this really nutty taste that works so well as a dessert.”
She endorsed her own concoction, declaring, “These are Em the Nutritionist-approved, you must make these.”
Foodies around the globe are echoing Emily’s sentiments, with @life_with_emilyfaye chiming in: “Can confirm I just made these and they are 10/10.”
Meanwhile, @blushingsusie plans to give the recipe a whirl, saying, “Ohhh this looks amazing I’ll try it,” and @tbbag suggests, “I feel you could do some sort of cherry Bakewell take on this!!!”
So, if you’re itching to get a piece of the chickpea blondie action that everyone’s talking about, here’s how you can whip up your own batch.
Method
Preheat the oven to 170°C fan. Drain, rinse, and dry the chickpeas.
Pulse with all the ingredients except the raspberries and flaked almonds, don’t over-blend.
Pour the mixture into a nonstick baking dish, scattering over the raspberries and flaked almonds.
Bake for 30-35 minutes. Slice into squares, serve and enjoy!
