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Fudgy White Bean Blondies
[Vegan, Gluten-Free]

Author Bio

Slightly oddball raw desserts without sugar or dairy, gluten, without any processed products. Hey there! I’m... Read More

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A close-up of fudgy white bean blondies, cut into squares and generously drizzled with a creamy white chocolate and grated coconut topping.

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Fudgy White Bean Blondies [Vegan, Gluten-Free]

2815

Dairy Free

You would never guess that these blondies are made from beans — and neither will anyone who tries them. This recipe uses less oil and less sugar than your typical baked good, using a blend of apple and banana purée instead. You can add dairy-free white chocolate to the mix... Read More

Ingredients You Need for Fudgy White Bean Blondies [Vegan, Gluten-Free]

For the Blondies:

2 15-ounce cans white beans, rinsed and drained
2 bananas
1 apple
1/3 cup coconut milk
1/2 cup flour of choice or coconut shavings
1 1/2 teaspoons baking powder
3 tablespoons of coconut oil, melted
1/2 teaspoon powdered vanilla
1/2 teaspoon powdered vanilla
1 packet vegan vanilla pudding
Vegan white chocolate (optional)

For the Topping:

3 tablespoons coconut oil
Crushed vegan white chocolate, as desired
2 tablespoons erythritol
2 tablespoons coconut milk
3 tablespoons grated coconut

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How to Prepare Fudgy White Bean Blondies [Vegan, Gluten-Free]

To Make the Blondies:

Preheat oven to 375°F.
Mix coconut milk, bananas, and apple into a smooth pulp. Slowly add the remaining ingredients and mix until creamy (do not forget that coconut oil should be in the liquid state). If you like pretty sweet blondies and do not plan to use the white chocolate, add 1 or 2 tablespoons or erythritol or xylitol.
Pour the batter into a baking sheet and bake for about 45 minutes.

To Make the Topping:

Melt coconut oil in a small pot (do not boil), then add sweetener and desiccated coconut. Stir until combined.
Melt white chocolate in a coconut milk in a water bath.
Spread both on cooled blondies.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.