These cookie dough blondies are dreamy — 120 kcal, vegan, grain-free, sugar-free… Cookie dough! Who doesn’t love it? This recipe is also a no-fuss, no-mess affair — just throw everything in the food processor. The batter is also exceedingly good raw. No eggs, no salmonella. Win-win.
Ingredients (makes approx 9 blondies)
1 can white beans - washed (I used organic cannellini)
70g erythritol/ xylitol OR ⅓ cup maple syrup/sugar
~10 drops stevia (or more sweetener of choice - to taste)
25g almond butter (or peanut butter)
25g coconut oil (or applesauce, if you want them lower in fat)
30g coconut flour
20g ground almonds
~30g dark chocolate, chopped into chunks (I used 85% lindt)
15g vanilla protein powder (optional - works fine without. You could also sub oat flour)
1 tbsp vanilla extract
¼ tsp cinnamon (optional)
⅓ tsp sea salt
¼ tsp baking soda
½ tsp baking powder
1. Preheat oven to 180C, and prepare a pan (I used a glass dish greased lightly with coconut oil)
2. Add beans, almond butter, and oil to food processor, and blend very well, until creamy.
3. Add in the rest of the ingredients, except for the chocolate chunks.
4. Spread on your pan, and add in the chocolate. Finish with another sprinkle of sea salt.
5. Bake for approx 18-20 minutes. The blondies will still be a little soft when you take them out.
6. Place in freezer for at least 1 hour to firm up.