Description
6-ingredient blondies made with white beans and dark chocolate chunks. Oil-free, gluten-free, and packed with protein.
Ingredients
- 2 15-oz. can white kidney beans, drained and rinsed
- 2/3 cup pure maple syrup
- 1 cup neutral nut butter (I used cashew!)
- 1/2 cup oat flour
- 1/2 cup vegan dark chocolate chunks
- 1 tsp baking powder (optional)
Instructions
- Preheat the oven to 350°F and line an 9 x 13 inch pan with parchment paper.
- Add the white beans and maple syrup to a food processor and blend until you have a smooth caramel like consistency.
- Pour the maple/bean mixture into a large mixing bowl and add the nut butter, oat flour, and baking powder. Stir until well combined.
- Fold in chocolate chunks.
- Spread batter evenly in the prepared pan and top with more chocolate chunks, if desired. If the spatula sticks to the batter too much, dip it in water before spreading across the brownie surface.
- Bake for 30-35 minutes or until toothpick comes out clean and edges are lightly browned.
- Cool completely before cutting and serving. Store leftovers in an airtight container in the fridge for 3-5 days and freeze for longterm storage.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free