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 (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)
, and
Sea Salt (1/4 tsp)
. Process until smooth.
Step 5
Stir half the
Semi-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
Walnuts (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!
