Easy & Healthy Peanut Butter Blondies

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Easy & Healthy Peanut Butter Blondies – These healthy peanut butter blondies are gluten-free, dairy-free, refined-sugar free and vegan friendly! Made with chickpeas but you’d never know it! A delicious healthy dessert recipe.

 

Servings: 9 blonides

Ingredients

  • 15 oz can of chickpeas (garbanzo beans) rinsed and drained (or 1 ¼ cups cooked chickpeas)
  • ½ cup creamy peanut butter
  • ¼ cup honey (maple syrup for vegan)
  • ¼ cup coconut sugar
  • 1 TBS almond milk
  • 2 tsp vanilla
  • ½ tsp fine sea salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips
  • extra sea salt & chocolate chips for the top

 

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8″ or 9″ glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender (Vitamix) or food processor. I highly recommend a great blender like the Vitamix so you get a perfectly smooth consistency.
  3. Blend until creamy and smooth.
  4. Once smooth, add chocolate chips and mix by hand.
  5. Pour mixture into your prepared pan and spread out evenly.
  6. Sprinkle a few more chocolate chips and sea salt on top.
  7. Bake in your preheated oven for 20-30 mintues until the edges just pull away from the pan, the top is set and slightly golden brown.
  8. Let cool for at least 15 minutes, then enjoy!
  9. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!

Notes

Ingredient Substitutions

  • Chickpeas. Great Northern Beans (white beans, Cannellini beans) also work well in this recipe! However, chickpeas (garbanzo beans} are my favorites!
  • Peanut butter. Any nut or seed butter works well in place of peanut butter.
  • Honey. Use pure maple syrup for a vegan variety.
  • Coconut sugar. Any granulated sugar works well in this recipe. I prefer coconut sugar because it is unrefined.
  • Almond milk. Any non-dairy or regular dairy-full milk can be used in this recipe. I have also used non-dairy creamer.

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Reheat in the microwave or oven or enjoy them cold (they are delicious cold too).

 

 

Source: joyfoodsunshine.com

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