Tahini-Beanie Blondies

I love a treat (as you might have guessed!) but sometimes I feel like something that isn’t over the top in chocolate. I saw an idea for grain free, dairy free blondies using chickpeas, but I didn’t have any in the cupboard so I swapped for cannellini beans.  

These little gems are soft, fudgy and packed with protein and fiber, making them perfect for that afternoon slump or breakfast on the run! 

INGREDIENTS

  • 400g Cannellini Beans  (soaked and cooked, or 1 tin washed)
  • ¼ cup organic rice malt syrup
  • ¼ cup peanut butter (you can use other nut butters but I love peanuts)
  •  ¼ hulled tahini - I used Mayvers
  • 1 tbs coconut flour
  • 100g chopped chocolate – I used Loving Earth Coconut Mylk Chocolate
  • pinch salt

 METHOD

  •  Preheat the oven to 180C
  • Place all the ingredients except the chocolate into a blender.
  • Blend on high till the mixture is smooth
  •  Stir through the chocolate chips
  • Scrape into a lined small tin (it can be very sticky)
  •  Bake for 35 minutes
  •  Remove from oven when firm on top
  •  Allow to cool completely before chopping up