I met Karina last year on Instagram. Right away I admired her strength as a stage 4 blood cancer survivor as a young mother of 3, a story she later on shares in her book. What amazed me next was her glorious food! So, I got her over here to share a recipe because you have to discover Cafe Delites. Many Karina’s recipes fit or can be adjusted to fit Clean Eating lifestyle. On Thursday I baked these Peanut Butter Chocolate Chip Blondies and had 4 right away, I couldn’t stop! Good thing is they are healthy. Quick note, I didn’t add coconut sugar (I don’t have it) and next time I would use 1/3 cup honey instead of 1/2 cup. Just a quick note for those whose teeth are not “wicked sweet” like Karina’s. Enjoy these Peanut Butter Chocolate Chip Blondies blondies!
Hi everyone! I’m Karina and I blog way over on the other side of the world at cafedelites.com. I’m honoured to be featuring a recipe on Olena’s blog today with you guys! One thing about me? I have a wicked sweet tooth. Completely and utterly crazed sweet teeth. Sometimes I look for healthier and ‘cleaner’ alternatives to my favourites brownies and blondies…and this recipe hits my sweet tooth in all the right places.
Now, I know my latest recipes have pretty much given Olena a heart attack every time she sees me post one, and I’m pretty sure that’s why she’s asked me to post a ‘clean-good-for-you’ recipe right here. Maybe it’s a subtle hint to remind me where I started. We have that type of friendship going down.
Baking with beans would have to be one of my favourite ways to bake. Nothing beats the fudgy melt-in-your-mouth texture that comes with them.
Especially when paired up with natural peanut butter and vegan chocolate chips. No one will ever know you’re trying to trick them out of full-fledged butter and sugar blondies. Even the kids love these Peanut Butter Chocolate Chip Blondies, and that’s kind of a miracle over here.
The problem I found with most chickpea blondie recipes is the texture, almost like glue when you’re chewing and trying to swallow them. Reminds me of a camel. And Camel’s aren’t known to be very attractive when eating anything, so when experimenting with these, rolled oats saved us all looking like Camel’s and turned them instead into the fudgy and blondie-textured bars we love so much without all the guilt and unwanted cellulite.
- 1 can chick peas (1 1/2 cups drained and thoroughly rinsed under running water)
- 1/2 cup rolled oats
- 1/2 cup natural peanut butter (or any nut butter)
- 1/2 cup natural maple syrup (or 1/3 cup honey for non-vegan)
- 2 tablespoons coconut sugar
- 1 teaspoon aluminium free baking powder
- pinch of sea salt
- 1/4 cup unsweetened almond milk
- 1/2 cup vegan chocolate chips
- Preheat oven 176C | 350F. Line a 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.
Author: Karina of Cafe Delites
Yields: 16 squares/bars
148 calories per bar
Weight Watchers: 4pp per bar!