My Sweet Indulgence: Gooey Chocolate Chip Blondies Will Rock Your World
My sister-in-law specially made these healthy Chocolate Chip Blondie Bars for me when I was home for Christmas last year. I was obsessed and have been making them ever since!
I recently made them for our girls night and they were a hit!!!
Easy, Healthy, & Super Yummy!
Scroll down for the recipe and get ready to bake your way to happiness :)
The Girls at Our Holiday Get Together :)
My journey to find delicious and healthy treats hasn't always been smooth sailing. Let's just say my kitchen has witnessed its fair share of culinary flops (don't worry, baking mishaps happen to the best of us!). But amidst the "interesting" experiments, there are also those triumphs - recipes that strike the perfect balance between taste and wellness. This blondie recipe is one such winner, earning a permanent spot in my go-to rotation. It's not only vegan and gluten-free, but it also manages to taste absolutely incredible without relying on refined sugar, gluten, or inflammatory oils.
They're packed with wholesome ingredients that not only deliver on flavor but also offer a nutritional punch. We're talking honey for natural sweetness and nut butter for protein and healthy fats. Choose organic ingredients when making these to ensure you're nourishing your body with the cleanest, most nutrient-dense options while minimizing unwanted synthetic chemicals.
Ingredients
Organic coconut oil or organic butter (to grease pan)
1 can (15 ounces) organic chickpeas, rinsed and drained
1/2 cup all organic peanut butter (or almond butter)
1/3 cup organic pure maple syrup and/or honey
2 teaspoons organic vanilla
1/2 tsp salt (sea salt)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup organic dark chocolate chips plus 2 tablespoons to sprinkle on top
Coarse sea salt, for sprinkling (optional)
Instructions
Preheat oven to 350 degrees F and grease 8x8 pan with organic coconut oil or butter.
In a food processor (I use a Vitamix blender that works great), add all ingredients except chocolate chips and process until batter is smooth.
Fold in 1/3 cup of chocolate chips. Note: Batter will be thick and super delicious, so you could actually just eat it on it's own!
Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)
Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!
Cool pan for 20 minutes on wire rack. Sprinkle with sea salt (optional) then cut into squares. Makes 16 blondies. Store covered in the fridge for up to 3-5 days.
“Let Food Be Thy Medicine and Medicine be Thy Food”