White Chocolate & Lavender Bites

White Chocolate & Lavender Bites

A note from Chef Ivan:
Spring is around the corner; enjoy these white chocolate blondies, with a hint of lavender, as a bedtime snack or a workout recovery. For more health benefits, add a dash of turmeric and black pepper for some anti-inflammatory power.”

These delicious blondies are going to be a fan favorite. We love this healthy dessert because it’s a guilt free treat you can have anytime. Here’s what makes these blondies nutritious while satisfying that sweet tooth:

  • They’re made with chickpeas. They’re an excellent source of protein, fibre, and important vitamins and minerals, including iron and folate. The combination of plant protein and fibre can keep you feeling full, manage blood sugar levels, and support digestion.
  • They’re sweetened with agave syrup. This natural sweetener has fewer calories than white sugar and a lower glycemic index – meaning it doesn’t spike your blood sugar as much, making it a healthier alternative.
  • They have one thing most desserts lack is protein, but not this one. Iron Vegan’s Athlete’s Blend features 30 grams of vegan protein with a remarkably smooth and creamy taste – making it a great addition in sweet treats!

These calming and delicious blondies are a treat you can feel great about. Here’s what you need to make them.

Prep Time

20 minutes

Cook Time

35 minutes


8 squares

White Chocolate & Lavender Bites


• 2 1/2 cups chickpeas, cooked and drained
• 1/2 cup almond or sunflower seed butter
• 1/2 cup agave syrup
•1 scoop Iron Vegan Athlete's Blend- vanilla
• 1/2 cup oat milk
•1 tbsp lavender flowers, dried
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 pinch salt
• 1/2 cup oat or sunflower seed flour
• 1/2 tbsp vanilla extract
• 1/2 cup vegan white chocolate chips


1. Preheat the oven to 350°
2. Grease or line a brownie pan with parchment paper.
3. Heat oat milk, add lavender flowers, and set aside.
4. To the food processor, add chickpeas, almond or sunflower seed butter, agave syrup, infused oat milk and vanilla extract. Process until smooth.
5. Add protein powder, oat flour, baking powder, baking soda and salt. Blend for 2 minutes until smooth.
6. Transfer the batter to a mixing bowl and stir in white chocolate chips.
7. Bake for 25- 30 minutes or until a toothpick inserted into centre comes out clean. Cool to room temperature. Cut into squares.

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