Rinse and drain the white beans.
Roughly chop the walnuts. and set aside.
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.
In a food processor, combine the
Coconut Oil (1/4 cup)
Canned White Beans (2 cups)
Canned Pumpkin Purée (1/2 cup)
Tahini (1/4 cup)
Large Eggs (2)
Coconut Sugar (1/2 cup)
Pure Vanilla Extract (1 tsp)
Coconut Flour (1/3 cup)
Gluten-Free Baking Powder (1 tsp)
Sea Salt (1/4 tsp)
. Process until smooth.
Stir half the
Semi-Sweet Chocolate Chips (1/2 cup)
into the batter and pour it into the prepared pan.
In a medium mixing bowl, stir together the
Walnuts (1/2 cup)
and remaining chocolate. Spread evenly on top of the blondies and press lightly into the batter.
Bake for 35-40 minutes or until the cake springs back when pressed in the center.
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!