Puis-je remplacer les pois chiches par un autre ingrédient ?

Oui, vous pouvez essayer avec des haricots blancs ou des lentilles bien cuites, mais la texture et le goût seront légèrement différents.

Comment conserver le blondie ?

Il se conserve 4-5 jours au réfrigérateur dans un contenant hermétique, et jusqu'à 2 mois au congélateur.

Peut-on utiliser un autre sucre ?

Oui, le sucre de coco peut être remplacé par du sucre complet, du sirop d’érable ou du sirop d’agave.

Peut-on faire cette recette sans four ?

Cette recette est conçue pour une cuisson au four. Pour une alternative sans cuisson, diminuez le lait et réfrigérez la pâte pour un dessert cru.

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Coconut Matcha Blondies

Name: Blondie Vegan à la Noix de Coco et au Matcha
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9 parts
Cuisine: Fusion
Ingredients: 270 g de pois chiches cuits; 12 cl de lait de coco épais; 80 g de beurre d’amandes ou de noisettes; 2 cuillères à soupe de matcha cérémonial bio; 80 g de poudre d’amandes; 30 g de sucre de coco; 1/2 sachet de poudre à lever bio; 1 pincée de sel non raffiné; 1 cuillère à café de vinaigre de cidre; 1 cuillère à café de bicarbonate de soude; Copeaux de noix de coco pour la garniture (facultatif)

Discover our healthy, indulgent Vegan Coconut Matcha Blondie: a soft, chewy treat that blends pleasure with real nutritional value. Thanks to the perfect pairing of our organic ceremonial matcha, coconut and chickpeas, this dessert is naturally rich in antioxidants, plant protein and exotic flavour—ideal for a balanced snack, a guilt-free dessert, or a post-workout bite.

Prep & time

Prep time: 10 minutes

Bake time: 25–30 minutes

Total time: 35–40 minutes

Makes: 9 generous squares

Ingredients

270 g cooked chickpeas, drained
120 ml thick coconut milk
80 g almond butter or hazelnut butter
2 tbsp organic ceremonial matcha
80 g ground almonds
30 g coconut sugar
1/2 sachet baking powder
A small pinch of unrefined salt
1 tsp apple cider vinegar
1 tsp baking soda
Coconut flakes for topping (optional)

Method

Preheat your oven to 180°C (fan-assisted).
Blend the wet ingredients: In a blender, blend chickpeas, coconut milk, nut butter and apple cider vinegar until smooth and creamy.
Add the dry ingredients: Add ground almonds, coconut sugar, baking powder, baking soda, salt and matcha. Blend (or mix) until fully combined.
Prepare the pan: Line a square tin with parchment paper and pour in the batter.
Bake: Bake for 25–30 minutes until the top is lightly golden. Check doneness with a knife tip.
Cool: Let cool before slicing into 9 squares. Optionally dust with a little matcha and coconut flakes for a beautiful finish.

Variations & tasty tips

Add dark chocolate chips for an extra-indulgent version. You can also swap ground almonds for ground hazelnuts for a deeper, nuttier note. These blondies keep 4–5 days in the fridge, or up to 2 months in the freezer—ready whenever you need a wholesome treat.

Nutritional value

Thanks to chickpeas, this blondie is naturally rich in plant protein and fibre, supporting satiety. Nut butter and coconut milk provide beneficial fats, while matcha adds antioxidant power and its signature calm, focused energy.

When to enjoy this blondie?

Perfect for a healthier sweet break, this blondie works as a pre- or post-workout snack—or as a balanced dessert after a light meal. It also pairs beautifully with tea or coffee.

Diet-friendly

Suitable for vegan, gluten-free and refined-sugar-free lifestyles—ideal for anyone who wants pleasure with better ingredients.

Nutrition facts (per piece)

Item	Amount
Calories	185 kcal
Fat	11 g
Carbs	14 g
Protein	7 g
Fibre	4 g
Sugars	5 g
Sodium	90 mg

FAQ: Everything about matcha blondies

Can I replace chickpeas with another ingredient?

Chickpeas give both texture and protein, but you can test with cannellini beans or well-cooked red lentils.

How should I store the blondies?

Keep in the fridge for up to 5 days, or freeze for up to 2 months. Let come back to room temperature before serving for the best texture.

Can I use a different sweetener?

Yes. Coconut sugar is great for its lower glycaemic impact, but whole cane sugar or maple syrup can work too (adjust texture if using liquid).

Can I make this recipe without an oven?

This recipe is designed for baking. For a no-bake alternative, you can experiment with a “raw blondie” by reducing the coconut milk and chilling until set.