[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 12 & 6 month plans only. Min. cost (Core) A$120. Offer ends 22/06/24. See terms.
chocolate caramel nut blondies

Vic's chocolate caramel nut blondies

Total Time
45 min
15 min
30 min
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Vic. A chewy, chocolate nut base, topped with a thick layer of soft caramel made from chickpeas (you can’t taste them) and studded with chunks of dark chocolate. One of Vic's absolute favourites.


Fresh dates

12 individual, pitted

Canned chickpeas, rinsed and drained

1 400g can, reserving liquid (aquafaba)


cup(s), (80ml)

Rolled oats, dry

1 cup(s), (90g)

Cocoa powder

1 tbs


8 piece(s), coarsely chopped


¼ cup(s), (25g), coarsely chopped

Plain peanut butter powder

22 g

Baking powder

1 tsp

Sugar-free maple syrup

cup(s), (80ml)

Vanilla essence

1 tbs


½ tsp, caramel

Flaked almonds

2 tbs

Reduced-sugar milk chocolate chips

20 g, dark


  1. Preheat oven to 180°C. Place dates in a microwave-safe bowl and microwave on High (100%) for 30 seconds to soften.
  2. Process dates, ⅓ cup (80 ml) of the reserved chickpea liquid, oats and cocoa in a food processor until well combined. Transfer date mixture to a bowl. Stir in hazelnuts and walnuts. Spread date mixture over base of a 21 cm x 10 cm silicone loaf tin, then use the back of a wet spoon to smooth over top.
  3. Process chickpeas, peanut butter powder, baking powder, syrup, vanilla and caramel in same food processor until smooth. Transfer mixture to a bowl. Stir in almonds and chocolate chips. Spread mixture evenly over the date mixture in loaf tin.
  4. Bake for 30 minutes. Cool completely in tin before turning out and cutting into 10 pieces.


TIP: Blondies will be soft while hot, but will become firmer on cooling.