Flourless Pumpkin Spice Chocolate Chip Blondies
Flourless pumpkin spice chocolate chip blondies are healthy, packed with fiber and bursting with warm fall flavors. These blondies are also nut-free, dairy-free and naturally-sweetened!
Servings: 16
Ingredients
- 15 oz can *navy beans, drained and rinsed
- 1/2 cup *unsweetened sunflower seed butter or nut butter of choice (see note below about sunflower seed butter)
- 1/4 cup raw honey
- 1 egg, preferably pasture-raised
- 2 tsp pure vanilla extract
- 1 Tbsp apple cider vinegar
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1.5 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground clove
- 1/2 cup + 2 Tbsp dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
- Add all the ingredients, except the chocolate chips, to the food processor. Blend until smooth, scraping down the sides and re-blending as needed. Stir in 1/2 cup of the dark chocolate chips.
- Pour into prepared baking pan. Sprinkle remaining 2 Tbsp dark chocolate chips on top.
- Bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 20 minutes before slicing.
- Store in an airtight container in the refrigerator and eat within 3-5 days.
Notes
*I like Eden brand beans, which are soaked and cooked with kombu (seaweed and no, you can't taste it) for better digestion.
*Great northern beans also work well if you can't find navy beans.
*If you use sunflower seed butter, your bars may turn greenish sometime after baking. This is normal and a chemical reaction between the baking soda and chlorophyll in the sunflower seeds. The vinegar helps counteract it from happening, but it might still happen to a lesser degree (I also used less baking soda than I normally would to reduce the chances of green color appearing). It's totally safe though and does not impact the flavor!