It's likely that most have heard of black bean brownies: the treat you can eat and not feel an ounce of guilt. Well they have a cousin, you know... Chewy, gooey, caramely and fudgy, these blondies are the perfect treat to whip up this weekend.
1x400g can butter beans, drained and rinsed
5tbsp rice milk
150g almond butter
6-7tbsp brown rice syrup
Seeds from 1 vanilla pod
1tsp baking powder
1/2tsp pink Himalayan salt
4-6 medjool dates (depending on your sweet tooth)
30g pecan nuts
100g cashew butter
100ml coconut milk
Pinch pink Himalayan salt
You will need: a food processor
- Preheat oven to 180C and line a 20x15cm (or similar) baking tin with greaseproof paper
- Add all blondie ingredients except the dates and pecans to a food processor. Blitz until smooth. Add the dates and pecans and pulse to roughly chop and combine. Use a spatula to pour the mixture into the lined baking tin and level... Scrape the food processor clean to get every last bit! You will be using the same food processor bowl for the next stage.
- Add the topping ingredients to the food processor. Blitz until smooth and combined. Dollop onto the blondie mixture and gently swirl into the mixture with a knife.
- Bake in the oven for 40-45 minutes. Remove and allow to cool in the tin, before cutting into squares. Store in an airtight container or freeze until hungry!