3 desserts walk into a bar: a chocolate chip cookie, a snickerdoodle, and a blondie.
Okay. Not quite sure where I was going with that – but I am so excited to share this recipe with you today!
Before we get into the details, why don’t you just take a look.
Today I struck culinary gold when I created a blondie that was just as delicious as it was healthy. Honest to god. These bad boys are absolutely guilt-free: vegan, gluten-free, low in sugar and chock-full of healthy ingredients!
I hate the word moist, but these blondies are so moist. They basically melt in your mouth and I think that they are going to be my new signature recipe. You know those moms who had a famous cookie or other signature dessert that they brought to all the neighborhood parties when you were growing up? And they were so memorable and delicious you remembered them (and craved them) year after year? I’ll bet ya this recipe will get you that claim to fame. It’s just. that. good.
Okay, done with the [not so] humble bragging. Just promise me 1 thing - you won’t knock it til you try it. I know some people (I’m talking to you, dad) see the word garbanzo beans and think no way. Or they hear “vegan” and get turned off. How could something with no dairy and no eggs be super delicious? The proof is in this bar. Trust.
So here’s what you need:
- 1 can garbanzo beans (rinsed well)
- 1/2 cup quick oats (gluten-free if you want the recipe to be gluten-free)
- 2 1/2 tbsp olive oil
- 1 tsp vanilla
- 3 pitted medjool dates
- 1/4 cup brown sugar
- 1/2 cup almond milk
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 2 tsp cinnamon
- 1/2 c. chocolate chips
Simply combine first 10 ingredients in a food processor until smooth, and then stir in the chocolate chips. Preheat the oven to 350 degrees and pour the batter into a greased 8 x 8 pan. Bake for 25-30 minutes and then let cool for 15 minutes. Easy as pie!! Recipe makes 16 bite sized bars. Feel free to double the recipe – simply use a 9 x 13 pan instead!