If you’ve read this blog before, you might know that I like to try to sneak healthy ingredients into my meals in unexpected ways. I’m always happy throwing some spinach into a smoothie or having turmeric with breakfast. Which is why I was thrilled to find Chocolate Covered Katie’s incredible recipe for Peanut Butter White Bean Blondies.
Instead of using flour, the batter is based in white beans…but you really couldn’t guess it based on the taste and texture. In fact, I’m thinking we might want to change the name to “Dense, Gooey Pieces of Peanut Butter Heaven”. Who’s with me? And while you’re enjoying your decadent treat, you can feel smug about all the protein and fiber you’re eating.
Perfect for a Fourth of July picnic. Or for my inevitable anxiety snacking as I begin my final term of nursing school with a night shift clinical rotation and impending licensure exam and job hunt. What? Oh I’m fine. Just fine. (Eats another blondie.)
Does anyone else have big plans on the horizon for the summer?
Peanut Butter White Bean Blondies
makes 1 8×8 pan
from Chocolate Covered Katie’s recipe
Note: I didn’t really make any changes from the original recipe, but katie lists a few options for how to make these. This is the version I used. Check out her original recipe for substitution ideas!
- 1 1/2 cups white beans
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut sugar
- 2 tsp vanilla extract
- 1/4 cup ground flax seeds
- 1/4 cup natural peanut butter
- 1/2 cup dark chocolate chips
Preheat oven to 350 F.
Blend all ingredients except for chocolate chips in a food processor until very smooth, scraping down the sides as needed. Fold chocolate chips into batter and pour into an 8×8 inch baking dish.
Bake for 25-30 minutes. Allow to cool and enjoy.