PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 16 SERVINGS
Coconut oil for greasing
3 tablespoons unsalted butter
¾ cup coconut sugar
2 eggs
1 teaspoon vanilla extract
1 (15-ounce) can unsalted chickpeas, drained and rinsed
3 tablespoons nut butter (tahini, natural peanut butter, or almond butter)
2 tablespoons full-fat unsweetened coconut milk
⅓ cup blanched almond flour
½ teaspoon baking powder
½ teaspoon sea salt
⅓ cup toasted pecans, chopped, plus more for garnish
1.Preheat the oven to 350 degrees F. Line the bottom of an 8 × 8-inch baking pan with parchment paper and lightly grease the paper with coconut oil.
2.Melt the butter in a small saucepan over medium heat. Cook, stirring often, until lightly browned, about 5 minutes. Transfer to a bowl and cool for 10 minutes. Whisk in the coconut sugar, eggs, and vanilla.
3.Combine the chickpeas, nut butter, and coconut milk in a food processor and pulse until smooth, scraping down the sides of the bowl as needed. Stir into the butter mixture.
4.In a small mixing bowl, whisk together the almond flour, baking powder, and salt. Add to the butter mixture. Mix well, then fold in the pecans.
5.Pour the batter into the prepared pan and bake for 25 minutes, until the middle doesn’t jiggle when you shake the pan. Set the pan on a wire rack to cool completely. Cut the blondies into 16 squares. Add more pecans for garnish.
Quick Tip: These are made with ¾ cup of coconut sugar; however, if you would like to reduce the sugar impact and calories, use granular erythritol, such as Swerve, instead. You could also make these with half coconut sugar and half Swerve.
NUTRITION
Calories: 137
Fat: 8 g
Carbohydrates: 14 g
Sodium: 130 mg
Fiber: 2 g
Protein: 3 g
Sugar: 9 g
