Flourless Peanut Butter Chocolate Chip Blondies
Try this Flourless Peanut Butter Chocolate Chip Blondies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- pinch of sea salt
- 1/2 cup rolled oats
- 2 tablespoons coconut sugar
- 1/4 cup unsweetened almond milk
- 1 can chick peas (1 1/2 cups drained and thoroughly rins
- 1/2 cup natural peanut butter (or any nut butter)
- 1/2 cup natural maple syrup (or 1/3 cup honey for non-vega
- 1 teaspoon aluminium free baking powder
- 1/2 cup vegan chocolate chips
- Carbohydrate 31.0214559424975 g
- Cholesterol 0 mg
- Fat 2.65768911909485 g
- Fiber 4.09050015449524 g
- Protein 5.34283911909485 g
- Saturated Fat 0.452398186515808 g
- Serving Size 1 1 recipe (69g)
- Sodium 4.99336786422746 mg
- Sugar 26.9309557880023 g
- Trans Fat 0.46790347145691 g
- Calories 236 calories
350F.Line an 8x8 inch baking pan with baking/parchment paper and set aside. Throw chickpeas, oats, peanut butter, maple syrup (or honey if using it), sugar, baking powder, salt and milk into a food processor and blend until smooth. Remove the lid, scrape the sides down with a spatula and process/blend for a further 2 minutes until smooth. (The batter will be thick. Do not add extra liquids). Fold in half of the chocolate chips. Pour into prepared pan and sprinkle the remaining chocolate chips over the top of bars. Bake for approx 20-30 minutes (depending on your oven) until a toothpick inserted into the centre comes out clean. The blondies are super moist when taken out, but they will set and firm as they cool. Don't over cook these - or they will become dry. Once cooled, gently cut into 16 bars.
Step-by-step
- Preheat oven 176C
