These kinds of recipes are my favorite because they really challenge conventional thinking. So often people assume “if it tastes good, it’s probably bad for you” and that eating healthfully is a tasteless sacrifice. Sometimes I wonder if this rigid mentality prevents people from even exploring healthful ingredients when making decadent desserts because they just assume the two can’t possibly co-exist. Well, it’s time to wake up! There’s more than one way to make a blondie, people!
Did you know that a traditional blondie recipe calls for eggs and a whole stick of butter? A whole stick?! Eggs and butter don’t have magical super powers that make them irreplaceable. We use them in our baked goods for no other reason than because that’s what we’ve been taught. But there are many, many other options that are both better for our health and leave the animals alone. This blondie recipe, which uses chickpeas, peanut butter, and ground flaxseeds, is just as delicious and decadent as any non-vegan dessert anywhere. Make this and I guarantee you’ll wonder why in the world you ever thought you needed butter and eggs. You’ll turn to the heavens above and ask how you could have been so blind for so long. And just before you sink into deep despair you’ll remember you have these blondies to nourish your soul and all will be well.
(makes a 9×13 pan)
3 cups chickpeas (or 2 cans drained and rinsed)
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 cup brown sugar
4 tsp vanilla extract
1/2 cup ground flaxseeds
1/2 cup peanut butter
1 cup vegan chocolate chips
1. Preheat oven to 350 degrees. In a food processor, blend all ingredients except the chocolate chips.
2. Line the pan with tinfoil or a small amount of canola oil. Spread the batter into the pan. Sprinkle chips on top.
3. Bake for 30 minutes. Let cool before eating. Store in the fridge. Enjoy! You are in for a treat!