Evolve Blondies

Grab your trusty food processor, your EVOLVE® Protein Powder, and a few other simple ingredients, it’s time to whip up some blondies, baby!

We often think of chickpeas as the creamy base of a savory hummus dish, but they are just as lovely in sweet treats. Chickpeas are protein and fiber-rich. They also take on the flavor of the dish. So, fear not, your blondies are not going to taste like bean dip. Quite the opposite, actually. These blondies are reminiscent of chocolate chip cookies with a nice twist – they aren’t overwhelmed by heaps of sugar and butter. Instead, they offer a decent amount of protein and dietary fiber, while remaining relatively low in sugar and fat. Cheers to that!

Vegan, dairy-free, gluten-free

Recipe by Jentry Lee Hull

Yields 16 blondies

 

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ½ cup natural, unsweetened nut butter (almond, cashew, sunflower seed, peanut)
  • 1 Tbsp. coconut oil, melted
  • 2 scoops (45g) EVOLVE® Ideal Vanilla Protein Powder
  • ¼ cup + 1 tablespoon gluten-free rolled oats
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 tablespoon chia seeds
  • ¼ cup liquid sweetener (date paste, agave, maple syrup)
  • ¼-½ cup semi-sweet non-dairy chocolate chips, reserve about 2 Tbsp. for topping

 

Method

  • Preheat oven to 350 °
  • Line an 8×8 inch baking pan with parchment paper.
  • In a food processor, combine chickpeas, nut butter, melted coconut oil, EVOLVE® Protein Powder, oats, vanilla extract, salt, baking soda, baking powder, and chia seeds.
  • Cover and pulse a couple times to get ingredients mixed about. Then, blend for about 1 minute.
  • Scrape down the sides, add the liquid sweetener and blend for another 1-2 minutes, or until the texture becomes smooth, scraping down the sides as you go.
  • Transfer mixture from food processor to large mixing bowl and fold in ¼ cup chocolate chips (by hand or using a mixer). Add more chocolate chips, if desired.
  • Using a rubber spatula, transfer mixture to lined baking pan and press down until you have one even layer of batter.
  • Top with more chocolate chips and rolled oats.
  • Bake at 350 °F for 18-22 minutes, or until edges are slightly crispy and golden. Test doneness by sticking a toothpick in the center. If it comes out clean, remove blondies from the oven and let cool for 20-30 minutes.
  • Cut into 16 even squares.
  • Munch on as a post-workout treat or mid-day snack.
  • Store leftovers in an airtight container in the fridge for up to 1 week or the freezer for up to 1 month.
  • Enjoy

 

 

In a food processor, combine chickpeas, nut butter, melted coconut oil, EVOLVE® Protein Powder, oats, vanilla extract, salt, baking soda, baking powder, and chia seeds.

 

 

Transfer mixture from food processor to large mixing bowl and fold in ¼ cup chocolate chips (by hand or using a mixer). Add more chocolate chips, if desired.

 

 

Using a rubber spatula, transfer mixture to lined baking pan and press down until you have one even layer of batter.

Top with more chocolate chips and rolled oats.

 

 

Bake at 350 °F for 18-22 minutes, or until edges are slightly crispy and golden. Test doneness by sticking a toothpick in the center. If it comes out clean, remove blondies from the oven and let cool for 20-30 minutes.

Cut into 16 even squares.