These have become the most asked for sweet treat. Pumpkin everything shows up in the Fall, but these lovely little bites of heaven are great year round. This super simple and quick recipe is a must-try!
Prep time: 5 minutes
Bake time: 30 minutes
Makes 16, 1″ squares
1-1/2 cups white beans or chickpeas (1 can, drained)
1/3 cup pumpkin puree or mashed sweet potato, canned or cooked
1/3 cup pure maple syrup, honey, or agave
1/3 cup rolled or quick oats
1/4 cup almond butter or allergy-friendly sub
3/4 tsp baking powder
1/2 tsp pumpkin pie spice or cinnamon
1/4 tsp salt
1/8 tsp baking soda
2 tsp pure vanilla extract
1/2 cup chocolate chips
Line an 8-inch pan with parchment paper or lightly oil. Preheat oven to 350 F.
Drain and rinse the beans very well.
Process your oats in the food processor first to break them down a bit, but you don’t have to achieve a ‘flour’ state.
Add the rest of the ingredients except chocolate chips to your high-speed food processor until completely smooth. (Texture is much better using a food processor, but a blender will work if you don’t have a food processor).
Stir in the chocolate chips. Spread the thick batter into the prepared pan, pressing a few chocolate chips into the top if desired.
Bake on the center rack for 30 minutes. They will be warm and gooey when you take them out of the oven, so let them cool for at least 20 minutes before slicing. Then, carefully remove from the pan to a cooling rack.
To retain their freshness, store the blondies in the refrigerator.