Did you know that a lot of vegan brownies are made with black beans, so why not make blondies with white beans? It's simple logic! Although I've added a secret ingredient to them (not really that big of a secret because it is in the recipe below).
Currently I have been in a sort of hibernation state, so I am living in yoga pants with my oversized hoody baking a bunch of new things. The entire summer has been so warm and I am totally excited for snow, I am just really bad with dark mornings and evenings. So if that could be fixed I will be happy for the upcoming winter thanks!
This recipe is really easy and you only need an oven and a food processor to create these white bean blondies. The best thing about them is that they stay gooey on the inside after baking, so they are the perfect blondie, except that there is no eggs, flour, sugar or white chocolate involved. Also, if you are feeling fancy you can add some ice cream on top and make everybody jealous. Jum!
White bean blondies
About 6 pieces
350 gram white beans (rinsed and drained from a can)
½ cup tahini
2 tbsp agave
3 tbsp coconut sugar
1 tbsp oat milk
Pinch of salt (optional)
1 tsp baking powder
60 gram dark chocolate
Preheat the oven to 180C (355F). Blend all the ingredients, except the chocolate, in a food processor to a thick paste (think hummus). Coarsely chop the dark chocolate, set about 10 grams aside for the top layer. Add the rest of the chocolate to the dough. Pulse it a few times so the chocolate is incorporated into the dough, but still chunky.
Place some parchment paper or a reusable mat in a small cake pan and spread out the dough. Bake the blondies for 25 minutes in the oven. Take them out and let them cool down for 10 minutes before cutting or eating (I know so difficult!).
Serve with dairy free ice cream for the full blondie experience.
