I have always been a sucker for baked goods growing up, as nothing can compare to their soft chewy texture and sweet taste. I wanted to create something that would maintain the amazing taste and texture but didn’t have a laundry list of chemical ingredients, trans fats, and refined sugar like most baked goods do. Good ole chickpeas (told you I love them) make up the base of these Blondies and for good reason. Their texture creates such a chewy and delicious final product. These Blondies are so extremely simple that anyone can make these delicious treats, even with little to no baking experience. The natural peanut butter and coconut oil are used as natural binders.

Don’t be afraid of the saturated fat in coconut oil, as it is actually a healthy fat that is metabolized differently in the body than other saturated fats. Unrefined and virgin coconut oil is always the best option. Back to the chickpeas; they replace and act as a flour or starch in this recipe, giving you the baked good texture you desire, all with the added benefits of protein and fiber.

Peanut Butter Blondies

What you need: a high speed blender or food processor

Makes about 12 squares

Ingredients:

-1 can of low sodium chickpeas, rinsed
-3/4 cup natural peanut butter
-1 banana
-2 tbsp. raw honey
-2 tbsp. raw virgin coconut oil
-2 tbsp. plain Greek yogurt
-1/4 tsp. sea salt
-1/4 tsp. baking powder
-1/2 cup dark chocolate chips

Method:

Preheat oven to 350 degrees F. Blend all ingredients in a high speed blender or food processor except dark chocolate until smooth, about 2 minutes. Fold in the dark chocolate chips. Place a piece of wax paper in an 8×8 baking pan and pour the batter in. Bake for 25-30 minutes. Remove the wax paper with the Blondies and allow to cool for 10 minutes before slicing.

Enjoy!

Samantha xx