I am a long time lover of all things sweet but unlike most women, I do not consume chocolate. I found out at a very early age that I was allergic to the product that makes every woman’s bad day seem just a little bit better. So over the years I have had to find a love for sweet treats that do not contain chocolate. I’m pretty sure one of the most universal loved dessert are brownies. I have yet to meet someone who doesn’t enjoy them, except for myself. So when I want something with the same consistency as a brownie, I turn to the sister of this decadent dessert….the blondie.
Most brownie recipes are relatively easy. Another reason why they are loved by so many. For this reason, I wanted to create a blondie that was equally good and easy to make. I have recently tried to eliminate my sugar intake and I will be writing a blog post about my journey with this soon; so I created a refined sugar free version and a sugar free version for you. Both are equally good and honestly the sugar free version doesn’t even taste sugar free. So you can indulge without the guilt!
Maple Vanilla Blondies
- 1/2 cup nut butter of choice (I use part cashew & part almond butter)
- 1 cup chickpeas (drained & rinsed)
- 1/4 cup maple syrup (1/4 cup monk fruit maple syrup for sugar free)
- 1/4 cup honey (1/4 cup yacon syrup for sugar free)
- 1 chia egg (instructions below)
- 1 teaspoon vanilla bean powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground himalayan pink salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
*Chia egg – 1/2 tablespoon of chia seeds mixed with 2 tablespoons of water. Let the mixture sit in the refrigerator for about 5 minutes until it becomes a gel-like consistency.
Pre-heat oven to 350 degrees. Spray an 8×8 baking dish with coconut oil.
Pour chickpeas and chia egg into a food processor or high powdered blender. Blend on high until chickpeas are ground into tiny pieces.
Add the remaining ingredients into the food processor except for the baking powder and baking soda. Blend on high for approximately 5 minutes until mixture is creamy.
*Note – the mixture will still have small pieces of chickpeas, this is okay.
After mixture is blended well, add baking powder and baking powder and then blend on low for just a few seconds to incorporate. *Do not blend too long after adding the baking powder and soda or the blondies will not rise correctly.
Pour mixture into baking dish and spread evenly. Bake for 20 minutes.
Blondies can be served immediately or kept in the refrigerator for up to one week or the freezer for one month.
Shop The Post: