I first discovered this recipe when my kids were little. Three little cherubs running around with tons of energy and mischief. Always getting into something. One day I turned my back for a little bit too long, and a full pack of tin foil was rolled out in the backyard! They were busy…Keeping me busy.
This recipe for blondies has a healthy serving of protein, to slow down any blood sugar spike. I definitely didn’t want anyone’s blood sugar spiking! I love discovering healthy ways to enjoy sweet treats. I think that beans in desserts sound a bit weird at first, but I assure you they work. Give these a try—they are vegan and gluten free. Great for a little one’s birthday, or anyone trying to be a bit more conscious with a sweet tooth. Bring them to a potluck… Or just take a bite and close your eyes and go on a sweet little journey of your own.
Ingredients:
- 2 15.5 oz. cans white cannellini beans
- 1 cup old fashioned oats blended into fine flour and ½ cup additional added later
- 1 cup brown sugar
- 1 cup pitted medjool dates (approx. 6-7 dates)
- 1 tablespoon coconut oil
- 2 tablespoons nut or seed butter of your choice
- ¼ cup applesauce
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
- ¼ cup chopped walnuts- optional
Drain and rinse your beans. Pour one cup of old-fashioned oats into your food processor alone, and pulse until it turns into a finer flour consistency. Next, add all the remaining ingredients except for the ½ cup additional oats, chocolate chips, and chopped walnuts, into a food processor, and blend well. It should be smooth, and lump free. Add the additional half cup of old-fashioned oats and blend briefly until combined. Next, mix in the chocolate chips, and walnuts, and pour the batter into a greased pan. Don’t forget to lick the spoon…It’s even yummy raw! Cook in a preheated oven at 350 degrees for 35-40 minutes. Let sit for 15 minutes before cutting. This delicious wonder can be served ooey gooey hot, room temperature, or cold. You can store it out on the countertop for a day or so, but then it should be moved to an airtight container and kept in the fridge. I doubt it will make it to the fridge though. Once you taste this bean delight, you’ll wonder where it has been your whole life.
Who would have thought beany desserts could be so satisfying? I love making this, it’s so easy… it’s a big winner! Try it with a big cold glass of coconut milk (or your milk of choice). This will likely be a recipe you come back to time and time again, I think… Now go make this! Or chase your kids, or something. Wishing you good health and good luck on all of your cooking adventures.
