No-Bake Blondies

These beauties are pure blondie bliss. Not only do they taste delightfully sweet with notes of white chocolate, toffee and vanilla, but they’re full of plant-based goodness – from dates, oats and nut butter to the clandestine chickpeas. Maple syrup provides some extra sweetness while the melted cacao butter adds to the richness of the texture. Roasted peanuts round these off with a salty crunch.

Even better? No need to turn on the oven and if you’ve got a blender there’s also no need to clean multiple bowls. They’re as simple as they are sweet.

No-Bake Blondies

Makes: 4 blondie bars / 8 blondie bites


  • 100g dates (weighed before pitting)*
  • 100g ground oats**
  • 100g chickpeas, drained
  • 30g cacao butter, melted
  • 4 tbsp maple syrup
  • 2 tbsp natural peanut butter
  • 4 tbsp plant-based mylk (I used rice)
  • 1/2 tsp ground vanilla bean
  • Topping: salted, roasted peanuts (small handful)
  • Optional: raspberry jam

*I used the toffee-like Safawi dates from Dattelmann. If your dates are more chewy than soft (like these ones), pour some hot water over before de-pitting and chopping. If you’re using pre-pitted dates reduce the weight slightly (to ca. 95g). For 15% off Dattelmann products (dates, nut & seed butters, dried fruit and so much more) you can use the discount code “blueberry15” for items not already on sale {brand collaboration}. I’ve been ordering my dates there for years and pretty much couldn’t imagine my life without them!

**If your blender is sufficiently effective you could add them whole – the result should be fine oats and not chunky. If you don’t have a blender you can also use pre-ground oat flour.


  1. Melt the cacao butter on medium heat. While it’s melting, de-pit the dates and roughly chop them.
  2. Combine all of the ingredients in a blender. Alternatively use a hand-held blender for the dates, chickpeas, maple syrup, mylk and peanut butter before stirring in the ground oats / oat flour and vanilla.
  3. Pour the mixture into a loaf tin or square tupperware lined with clingfilm until you have the desired height (mine are ca. 1.5 cm). You can use a spatula to press down and smooth the thick and slightly sticky mix. Sprinkle on your toppings and lightly press down.
  4. Let set in the fridge or freezer. I like them when they’re still somewhat fudgy, so test what length of time works best for your taste. If you also like them softer, serve these at room temperature versus directly from the fridge
  5. Optional: Once fully set you can slice horizontally and sandwich some jam in between for what is basically a PB&J blondie sandwich!


Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy 🙂

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