Cake Batter Blondie with a Vanilla Maple Drizzle

This Sunday for dessert I felt inspired to make some sort of blondie. But, as you know the typical blondie is full of butter and refined sugars, so I wanted to create a healthier version that you could feel less guilty about. My versions base ingredient is chick peas, which are high in protein and other nutritions while also being low in fat. I also stayed away from refined sugars and used natural sweeteners like maple syrup and stevia! Some people may think its weird to have an ingredient like chickpeas in their dessert but this blondie was a hit. Everyone loved it, even my dad who is a very picky eater, so try it out and let me know how you like it!

What You'll Need: 

Blondie: 

1 can of chickpeas

1/3 cup nut butter

1/3 cup maple syrup

2 eggs

2 tsp. coconut extract

1/4 tsp. baking powder

pinch of salt

2 tsp. stevia 

2 tbsp. coconut flour

2 tbsp. vanilla cake dry cake mix or vanilla dry pudding mix

Vanilla Maple Drizzle: 

1/3 cup coconut oil 

1/3 cup brown sugar

1/2 cup maple syrup

3 tsp. vanilla

* if you wanted a thicker, lighter sauce add 3/4 cups of light cream cheese. 

1. Preheat oven to 350F . Grease 8x8 cake pan.

2. Blend all ingredients together in food processor, spread evenly into cake pan. 

3. Bake for 20-25 mins, use a tooth pick to test when they are ready ( remember these are blondies, not cake so you do want them to be fairly moist). 

4. Serve with vanilla frozen yogurt or ice cream and top with the vanilla maple drizzle. 

* For the sauce combine ingredients in a small pot, stir well until everything is melted.