Cooking Instructions
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Step 1
Rinse and drain the white beans.
Step 2
Roughly chop the walnuts. and set aside.
Step 3
Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square pan with Coconut Oil (to taste) and line with unbleached parchment paper.
Step 4
In a food processor, combine the Coconut Oil (1/4 cup), Canned White Beans (15 ounce), Canned Pumpkin Purée (1/2 cup), Tahini (1/4 cup), Large Egg (2), Coconut Sugar (1/2 cup), Pure Vanilla Extract (1 teaspoon), Coconut Flour (1/3 cup), Gluten-Free Baking Powder (1 teaspoon), and Sea Salt (1/4 teaspoon). Process until smooth.
Step 5
Stir half theSemi-Sweet Chocolate Chips (1/2 cup) into the batter and pour it into the prepared pan.
Step 6
In a medium mixing bowl, stir together the Walnut (1/2 cup) and remaining chocolate. Spread evenly on top of the blondies and press lightly into the batter.
Step 7
Bake for 35-40 minutes or until the cake springs back when pressed in the center.
Step 8
Remove from the oven and allow to completely cool before cutting. Serve, or keep as leftovers in the fridge for up to a week. Enjoy!
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