White Bean Tahini Blondies
These fudgy, chewy and gooey White Bean Tahini Blondies are just amazing! They make for the perfect healthy and clean treat. All while loaded with protein and fiber. They have no added sugar with the exception of the chocolate chunks. Hard to have just one!
Ingredients
- 15 oz cooked navy beans (drained and rinsed)
- 1/2 cup tahini
- 5 dates (pitted)
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup refined coconut oil
- 1 tsp baking powder
- pinch pink salt
- 1/2 cup dark chocolate chunks
Instructions
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Preheat oven at 350 degrees F. Drain and rinse a 15 oz can of navy beans. Dry them through and set aside. Melt coconut oil and set aside. Line an 8x8 baking pan with parchment paper. Cover with a piece of parchment paper that is long enough that some of it sticks out of the sides. This will make it easier to take the blondies out of the pan once they have baked and cooled-down.
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Place all ingredients for blondies in a food processor bowl except for chocolate chunks; prepped navy beans, tahini, pitted dates, egg, vanilla extract, melted coconut oil, baking powder, and pink salt. Pulse together until all ingredients are well combined and smooth and creamy batter is formed.
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Fold chocolate chunks into batter reserving some for topping later. Pour batter in lined baking pan. Use a spatula to evenly spread batter throughout the pan. Make sure you get the batter well spread into the corners. Smooth out the top with the spatula. Sprinkle reserved chocolate chunks over batter.
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Place blondies in oven and bake for 25 minutes.
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Remove blondies from oven and allow them to cool-down for about 20 minutes to set. Grab the part of parchment paper sticking out and gently pull blondies out from pan. Place on flat surface and cut into nice even squares by slicing down in 3 parts vertically and then 3 parts horizontally. Should look like a grid. Separate blondies and enjoy!
Recipe Notes
Tips and Substitutions:
- Substitute for Navy Beans- You can use Great Northern Beans or Canellini Beans.
- Not a fan of dates?- Substitute for 1-2 tablespoons maple syrup.
- Make sure to stir your tahini well before measuring it out and using it– Tahini tends to set and it’s natural oils separate from the paste. You want to make sure you get the oils in there.
- No tahini?- Substitute for unsalted-creamy Peanut Butter or Almond Butter.
- Line baking pan with a piece of parchment paper that is long enough that some of it sticks out of the sides- This will make it easier to take the blondies out of the pan once they have baked and cooled-down.
- Spray or dab pan with a bit of oil- This will help keep the parchment paper in place.
- No coconut oil?- Substitute for unsalted butter or avocado oil.
- Substitute for egg- Use a flax egg by combining 1 tablespoon flax meal with 3 tablespoons water and letting it sit for 10-15 minutes. This will make the blondies vegan friendly.