These gluten free white bean blondies are fiber filled with a flavor reminiscent of butterscotch due to a mix of caramel extract, tahini, dates, and miso paste. They are ooey-gooey and oh so delicious without the guilt from unhealthy ingredients. Everything goes into the food processor making these blondies quick and easy to make! Don't skip the miso paste and caramel flavoring-they are a must for this recipe.
Makes an 8 x 8 in pan of blondies
Ingredients:
Wet
1 15 oz can chick peas or navy/cannellini beans, drained but SAVE the liquid from can
6 Tbsp saved liquid from the chickpeas/whitebeans
2 tsp mild white miso paste
4 Tbsp tahini (I like this brand)
1/4 cup maple syrup
1/2 cup pitted Medjool dates-about 7 (soften with hot water if necessary)
1 scant tsp caramel extract-I used Watsons
1 tsp vanilla extract
Dry
1/3 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
Other
1 cup Lily's chocolate chips (divided) (I also like Just Dates chocolate chips)
Flaked sea salt for sprinkling on top (I love Bitterman's chocolate flaked salt)
Instructions:
Preheat the oven to 350 degrees.
Mix together the dry ingredients and set aside.
Place all the wet ingredients in a food processor and process until smooth.
Pulse or stir in the dry ingredients being careful not to over mix.
Add 1/3-1/2 cup vegan chocolate chips, making sure the batter is cool (if it is warm from mixing, it will melt the chocolate chips).
Place the batter in a parchment lined 8 by 8 inch baking pan and sprinkle with optional chocolate chips and flaked sea salt.
Bake for 30 minutes and let cool completely on a cooling rack. Cut into squares and store in fridge or freezer.
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