In celebration of Super Bowl Sunday, I want to share with you an amazing dessert I made two years ago to take to a Super Bowl Party. The party guests were a mixture of omnivores, lactose-intolerant people and vegans, so I decided to develop a vegan dessert recipe that everyone could (and would!) enjoy.
While I have been making black bean brownies for years by simply combining a blended can of black beans (with the juice) with a box of brownie mix (Ghiradelli is my favorite), until this point I had yet to use this easy trick to veganize desserts in any other way. Although I'd like to take full credit for this idea, it was my husband who suggested I use chickpeas to make a non-chocolate dessert bar.
And from this moment of genius, Peanut Butter Coconut Blondies were born.
If you're unsure about using chickpeas in a baked good, please take my word for it. I'll stake my reputation on these blondies. You can't taste the chickpeas at all, even in the batter. And feel free to lick the bowl because there's no eggs, which means there is no risk for salmonella.
Word to the wise: these babies go fast. So don't be shy about snagging one before the rest of the guests get one or you'll never know how good they are. And if you're catering to a less adventurous crowd, then let the chickpeas just be our little secret - at least until the platter has been licked clean.
PEANUT BUTTER COCONUT BLONDIES WITH CHICKPEAS (serves 16)
Because of the addition of chickpeas (garbanzo beans), there's no need for oil, butter or eggs. All you get is the healthy fats from the peanut butter and the coconut and a yummy and decadent treat made with (mostly) healthy ingredients.
1 cup rolled oats
1/2 cup whole wheat flour
1/2 cup unbleached all purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 cup brown sugar
1 can organic chickpeas
1 cup light coconut milk
3/4 cup peanut butter
1/2 cup unsweetened shredded coconut flakes
1 tsp. vanilla
1/4 cup + 2 Tbsp. coconut milk
1/4 cup coconut peanut butter
1/4 cup confectioners sugar
3 Tbsp. coconut flakes
Mix together flours, oats, salt, and baking soda. Drain and rinse chickpeas. In a blender or food processors blend chickpeas with coconut milk. Add coconut peanut butter and blend well Add chickpea mixture to flour mixture and mix well. Add sugar and vanilla.
Pour in a baking dish lined with wax paper, which has been greased with cooking spray or oil. Bake at 350 degrees F in an 8 x 8 baking dish for 40 minutes or until center is set. Mix together ingredients for icing, except for the coconut flakes. When bars are completely cool, pour icing over it and sprinkle with coconut flakes. Cut into 16 pieces and remove from dish.
Kelly Davis is a blogger, freelance writer, food enthusiast, and native North Carolinian. When she's not training for a race or cooking something delicious in the kitchen, she's writing, reading, snuggling her dachshund, or plotting her next project. You can keep up with Kelly's antics and recipes on her blog, Foodie Fresh.
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