Vegan Peanut Butter Chocolate Chip Blondies Gluten Free
Soft and Chewy with a wonderful combination of peanut butter and chocolate.
Equipment
- Oven, silicone pan, food processor
Ingredients
- 1 cup Japanese Sweet Potato, oven roasted Hannah Yam, or regular sweet potato
- 1 cup garbanzo beans, rinsed and drained, reserve some aquafaba - the cooking liquid
- 2 tablespoons aquafaba, cooking liquid from the beans
- 1 cup rolled oats certified GF for those who avoid gluten
- 1/2 cup ripe mashed banana (4.5 ounces)
- 1/4 cup peanut powder, no added salt or sugar
- 4 - 6 each dates , pitted - adjust to your personal preference
- 1/2 teaspoon vanilla powder, or vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Topping
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.Place all ingredients except the chocolate chips into a food processor. Process until well incorporated. You may have to stop the processor and scrape down the sides to be sure all ingredients are mixed in.
- Spoon the batter into a 9 inch silicone round or square pan.
- Sprinkle the chocolate chips evenly over the top of the blondies.
- Bake for 25-30 minutes or until a tooth pick inserted comes out clean.
- Remove from oven and let cool on a wire rack before cutting.
- Serving suggestion: Top each slice with a scoop of my Peanut Butter Banana Nice Cream and Vegan Chocolate Sauce.
Notes
Substitutions:
Bananas - use 1/2 cup more sweet potato - you may need to use more dates for sweetness
Aquafaba - apple sauce
Japanese Sweet Potato - Hannah Yam or a regular sweet potato. JSP's and Hannah Yams are sweeter than regular sweet potatoes so you may need to use more dates.
Unsweetened Chocolate Chips - semi sweet chocolate chips but they will have added sugar, be sure they are dairy free.
Serving Suggestions:
Serve with a scoop of Peanut Butter Banana Nice Cream & Chocolate Sauce
Tried this recipe?Let us know how it was!