This post originally appeared on The Evolved Foodie:
Sweet Tooth vs. Me:
Sometimes I feel like my sweet tooth and I spend our days locked in mortal combat trying to find balance between, hmmm. this is tasty and not too bad for me vs. FEEEEEEED ME, a la Audrey II in Little Shop of Horrors. Fortunately for me, the former wins…most of the time.
A few weeks back I had a morning meeting/catch up with my dear friend and colleague Karen, President of the Accessories Council, and wanted to bring her something a little sweet without too much guilt, so I baked up a batch of these blondies. I’d been testing out variations on the recipe for a few weeks and this is the version that met with universal enthusiasm. Reader, I surreptitiously wiped away a tear of pure joy when Karen and her staff declared these confections “Accessories Council approved” their ultimate seal of approval. But back to the blondies.
They’re easy to make, full of fiber and other healthier ingredients than standard desserts. If you use a larger baking sheet and then roll them a little flatter, they also double up nicely as a biscotti substitute.
- 4 cups cooked chickpeas
- 6 pitted dates
- 1/3-1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 1/4- 1/2 cup almond flour
- 1/2 tsp sea salt
1/3 – 1/2 cup coconut oil
- 1/2 cup dark chocolate chips (tiniest size possible)
- 1/2 tsp. pumpkin pie seasoning
- 3 TBSP water
- To ensure that the blondies are extra moist, I used dry chickpeas and then soaked and cooked in my Instant Pot. I also let them cook for about 50 minutes so they were super soft and nearly mushy. If using canned beans, consider adding a bit extra water.
- Soak dates in hot water for about 10 minutes. Drain and reserve a few spoons of the date-y water.
- Pulse chickpeas and dates together in your food processor. Add date water if things seem to dry or chunky.
- Blend together the dry ingredients and slowly add all ingredients to the mix, blending as you go. I used the dough setting on my food processor so it would be more dough-like than an actual batter.
- Use a nonstick pan or spray about an 8×10 inch pan or any size you prefer (this really depends on whether you want taller blondies, or prefer them wafer thin).
Bake at 350 degrees for 1/2 hour
Till we beet again,
Did you make this recipe? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!