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Sprouted Lentil Blondies | Soft and moist sweet blondies with a based of sprouted lentils and chunks of dark chocolate throughout. Vegan, gluten-free, and refined sugar-free! | simplytothrive.com

Sprouted Lentil Blondies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Noelle Parton


  • 2 cups sprouted lentils
  • 2 - 3 tablespoons flax and/or chia seeds
  • 5 - 6 dates, pitted
  • 1 tablespoon coconut sugar
  • 1 - 2 tablespoon ground cinnamon
  • 1 - 2 teaspoons pure vanilla extract, optional
  • 1 tablespoon maca powder, optional
  • Pinch sea salt
  • Water, as needed
  • 1/4 - 1/2 cup coconut flour
  • 1/4 - 1/2 cup chopped 100% (at least 70%) chocolate
  • Desired toppings like almond butter


  1. Preheat oven to 375°F.
  2. Place the first eight ingredients in a high-speed blender or food processor. Blend on high, streaming in just enough water to help blend, until smooth. Pour into a mixing bowl. Slowly whisk in the coconut flour until you reach a consistency that is spreadable but not wet. Fold in the chocolate chunks.

  3. Line a baking pan with parchment paper, I used a 8 x 4.5 inch dish, which yielded 12 bars that were about 1.5 inch thick. However, use whatever pan desired based on how thick you'd like your blondies. Spread the batter evenly in the pan and bake for about 30 minutes, until a knife comes out clean.
  4. Slice and serving with any desired toppings, like almond butter.

Recipe Notes

If you don't let your lentils sprout, use the same amount of lentils that have been soaked for about 8 hours.