I currently have about 5 jars of peanut butter in my house and each serves a different purpose. Three are flavored, one is crunchy and one is smooth. There are two kinds of almond butter as well. The obsession is clear and valid.
Below is a recipe for my peanut butter blondies, packed with protein, fiber, and nutrients from the chickpeas. The chickpeas give them a chewy and soft texture, without the taste of chickpeas at all. In fact, I’ve fooled some with these delicious treats. The key is to put the food out there and when they ask just say they are peanut butter blondies, which is the truth. It says it in the title, no mention of chickpeas.
The recipe is vegan-friendly, gluten-free, dairy-free and high in fiber and protein. It is very simple to make, requiring just the bowl of your food processor. Try them out, and if you make them post them and tag @nutritionbygabby.
Peanut Butter Blondies
Yield: 12 blondies
- 1 can chickpeas, rinsed
- 1/2 cup peanut butter
- 1/4 maple syrup
- 1/2 cup almond milk (or milk of choice)
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp pumpkin spice blend (optional)
- 1/4 tsp salt (if peanut butter is unsalted only)
- 1/2 cup chocolate chips
- Set oven it 350 degrees and line or spray a muffin tin.
- Combine all ingredients except the chocolate chips in a food processor and blend on high until smooth.
- Remove blade from the food processor and add in chocolate chips, folding in with a spatula. You may find it easier to mix in a separate bowl.
- Using an ice cream scoop or a 1/4 cup, fill the muffin tin with batter right below the top rim.
- Place in oven for about 15-18 minutes. You want the outside to be slightly firm, and the middle to be soft.
- Let the muffins cool about 15 minutes before removing from the tin. Enjoy with a glass of almond milk.