On Monday night, instead of strength training, I made these.
Those would be Coconut Chocolate Chip Blondies.
Made with . . .
Yes, those are chickpeas.
No, I am not kidding.
When I saw these on Chocolate Covered Katie last week, I was intrigued.
But I’ve gotta tell you, I had my doubts.
The batter tasted a little . . . well . . . bean-y.
And it almost made my food processor scoot its tiny little self right off my countertop!
Once the beany blend was extra smooth, I added in chocolate chips and coconut (because I am obsessed with coconut), but I wasn’t convinced it would be enough to turn my beans into blondies!
I put them into the oven seriously worried that they would be a total bust. About 10 minutes into baking, I could smell beans. I was not optimistic.
But another 10 minutes went by, and that magical chocolaty baking smell filled the air. I’m telling you, some kind of hocus pocus happened in that oven because I wound up with the gooey-est, richest, most fantastic blondies!
And the chickpeas? They disappeared! Honestly, I could not taste them. At all. I wouldn’t have believed it if I hadn’t tasted it myself! I actually had to keep tasting them. You know, just to be sure.
Rest assured, each bite was as tasty and delicious as the last! I’m so glad I tried these because they are truly fantastic! G-g-g-gooey just like a blondie should be! I think I could even get these past my dad, who would most certainly make funny faces if he knew there were chickpeas inside, but would most likely “mmmm” away if he didn’t know!
I mean, look at these! Could you tell? I think not!
Vegan Coconut Chocolate Chip Blondies
Based on Katie’s Recipe
- 1 can chickpeas, drained and rinsed
- 3/4 tsp. baking powder
- 1/8 tsp. baking soda
- heaping 1/8 tsp. salt
- 1/2 cup + 2 T. agave nectar
- 2 tsp. vanilla
- 1/4 cup ground flax
- 1/4 cup peanut butter
- 1/3 cup chocolate chips
- 1/3 cup shredded coconut
Preheat oven to 350*. Put everything but the chocolate chips and coconut into the food processor and blend until veeeerrrrrry smooth. Mix in chocolate chips and coconut and spread in a 8X8 pan sprayed with nonstick spray. Bake for 35-40 minutes. I did mine for 35 because I like them extra gooey, but Katie says they should look a little undercooked when you take them out anyway because they’ll firm up as they cool. I thought 35 minutes was perfect!
What’s the last recipe you tried that really surprised you? OR have you tried any “healthy” substitutes that were just awful?
I’ve gotta tell you, this recipe is a revelation! I can’t wait to experiment more with beans in baking!