Every brunette needs a blonde in her life. I have found mine!
Gooey, moist and intensely moreish. Meet my new obsession: Peanut Butter and Date Blondies.
Their secret ingredient? Chickpeas. This highly versatile legume is an excellent source of protein, healthy fats, fibre, carbohydrates, and a long list of vitamins and minerals. They also provide a great baking texture. No wonder they are a staple in many people’s diet around the world.
1 can drained chickpeas
½ cup natural peanut butter. I used Fuel 10k’s Smooth Peanut butter.
¼ tsp baking soda
¼ tsp bicarbonate of soda
1 pinch salt
¼ cup agave nectar
5 medjool dates pitted and roughly chopped
Plant based milk as needed. I roughly used 100 ml of unsweetened almond milk.
Blend all the ingredients minus the dates in a blender or food processor. If you are using a blender without a tamper add small amounts of plant based milk (1 tbsp at a time) until the mixture blends.
The mixture should be thick, but will need to be cooked for slightly longer if you add the milk.
Next mix in the chopped dates and evenly spread the mixture into an 8 x 8-inch baking tin.
Bake in the oven at 180°C for 25-30 mins, or until the edges are golden brown.
Cut and leave to cool on a wire rack or enjoy hot straight from the oven.
These golden squares can be frozen for future enjoyment or need to be stored in an air tight container.
I love Fuel 10K’s nut butters, from their chocolate to superseed editions. Their smooth peanut butter is great on toast, porridge, or on its own… and it’s also great to bake with. It’s ridiculously smooth, comes in an easy, on-the-go pouch and is made with all natural ingredients: just roasted peanuts and sea salt. Nature’s natural energy. Revolutionary.