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 cup rolled oats (gluten-free)
- 1/2 cup tahini
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp pink sea salt
- 1/2 cup dark chocolate chips (plus more for garnish)
- flaky sea salt for garnish (optional)
Instructions
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Preheat oven at 350 degrees F. 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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Drain and rinse a 15 oz can of navy beans. Pat them dry and set aside. Place oats in food processor bowl and pulse for 30-40 seconds until flour like consistency is reached.
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Add the rest of ingredients with the exception of chocolate chips. Pulse until all ingredients are blended together and batter is formed. Fold in dark chocolate chips using a spatula.
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Transfer batter to prepped baking pan. Use spatula to evenly spread batter throughout baking pan. Make sure you get it right in the corners.
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Place baking pan in the oven and bake for 25 minutes.
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Remove white bean tahini blondies from the oven and place on a cooling rack. Allow blondies to set and cool-down for 10 minutes.
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Use parchment paper to pull blondies out of the pan and place on kitchen counter. 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.
- Substitute for maple syrup- Substitute for honey.
- 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 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.