Vegan | Vegan Recipes


October 9, 2018

I have had so many of you reach out to me personally to hurry and get this recipe up, so here it is. If you tried my Sugar Free pumpkin cookies, you will find this recipe very similar but with a little twist. It has definitely been one of the most popular recipes for you all to recreate and I love whenever you tag me on Instagram that you have tried them.

I love these blondies because they are a crowd pleaser and if you need to bring dessert somewhere this Fall, I’ve got you covered. Its as simple as throwing in the ingredients into a food processor, and laying it in a pan to bake.

All you need is:

  • Canned Chickpea
  • Almond or Peanut Butter
  • Canned Pumpkin
  • Swerve
  • Gluten Free Coconut Flour
  • Sugar Free Chocolate Chips
  • Your favorite Plant Based Protein
  • Pinch of salt + some other spices



  • 1 can chickpeas, drained and rinsed.
  • 1/2 cup canned pumpkin
  • 1/4 cup almond butter
  • 1/4 cup Swerve
  • 1/4 cup coconut flour
  • 1 scoop of vegan protein powder (Orgain’s Spice is great with this recipe)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp pumpkin pie spice (or blend of nutmeg, cloves, cinnamon, ginger)
  • 1 tsp extra cinnamon
  • Pinch of salt
  • Lilys Chocolate chips



  1. Preheat oven to 350 F
  2. In a food processor, blend all ingredients together but leave out the chocolate chips
  3. Once creamy and smooth, stir in (by hand) chocolate chips. Do not use processor once chips are added
  4. Scoop mix into greased 8×8 pan
  5. Bake for 25-30 minutes. Let cool before serving. Depending on oven, this time could be a few minutes longer or shorter, so just keep an eye on it



Did you make this recipe?? Tag @plantingseedsmamma on Instagram


Leave a Reply

Your email address will not be published. Required fields are marked *