I'll be honest, I don't have much of a sweet tooth. I'm more of a salt girl, always have been always will be. But, when I spotted this recipe for protein packed chocolate chip blondies on my friend and fellow health coach Sarah Try's website, I knew I had to give them a try. In general, I try to stay away from sugar, but this recipe is filled with so many healthy ingredients, that I'll let the sugar thing slide. Here’s what you’ll need:
- The SECRET ingredient: 1 can of garbanzo beans, aka chickpeas – drained and rinsed
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/3 c amber agave nectar
- 1/4 c natural cane sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 c ground flaxmeal
- 1/4 c no sugar added nut butter (mix and match based on your personal preference!)
- 1/4 c dark chocolate chips, 1/4 c pecans (optional)
- Coconut oil (to grease pan only)
Mix everything minus the optional ingredients (chocolate and pecans) in a food processor or blender. If you are using a blender, make sure to use a spatula to really stir the mixture. Once mixed completely, add the chocolate chips and/or nuts and hand stir them in.
Grease an 8 x 8 baking pan or round pie pan with coconut oil and pour mixture into pan.
Bake for 30 minutes at 350 oF and let cool for 10-20 minutes. They should appear slightly underdone when taken out of the oven - they will firm up after cooling.
Make this recipe vegan by omitting the chocolate chips!
12 servings. 5g fat/150 cal/4g protein per bar