High Protein Vegan Pb & J Blondies anyone?! oh, these gems are flourless by the way and SO good for you!
the base is made with chickpeas, peanut butter, maple syrup, flax meal and vanilla extract.
it doesn’t get any more simple than that and you’re going to love the fudgy texture.
you won’t even miss the flour because High Protein Vegan Pb & J Blondies are plenty sturdy, hearty and just the right amount of sweetness.
the base only requires 1/4 cup of maple syrup, which is enough because the strawberry jam on top is sweet.
you don’t have to use strawberry jam though, any flavor will work. peanut butter and strawberry just happens to be our all time favorite flavor combo.
also, instead of even using jam, you could turn these blondies into chocolate chips ones!
peanut butter and chocolate chips are one of the greatest combos of all time and who wouldn’t love a healthier version of that?
additionally, this recipe uses 1 cup of peanut butter and if that’s just not your thing, choose another nut butter or even seed butter!
you could make this recipe nut free if you wanted to use sunbutter or tahini.
High Protein Vegan Pb & J Blondies bake in the oven for about 18-20 minutes and then they have to cool down completely in the fridge.
i recommend letting the blondies sit on the counter for 30 minutes, and then transferring them to the fridge to set for an hour or two.
this will ensure the blondies stay together well and have a perfect fudgy texture.
High Protein Vegan Pb & J Blondies are
100 percent vegan
made with minimal ingredients
if you love my High Protein Vegan Pb & J Blondies, then try these other recipes from my blog!
are you going to make my High Protein Vegan Pb & J Blondies?!
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High Protein Vegan Pb & J BlondiesCourse: Bars, Desserts
30 ounces canned chickpeas rinsed and drained (2 cans)
1/3 cup flax meal
1/4 cup maple syrup
2 tsp vanilla extract
1 cup runny peanut butter
- store bought jam for topping
- preheat the oven to 350 degrees.
- add all ingredients but the jam to a food processor and blend until thick and very smooth consistency forms.
- add to a parchment lined 8 x 8 baking pan and bake at 350 degrees for 18-20 min.
- cool down for 30 minutes on the counter and then transfer to the fridge to cool down another 1-2 hours.
- top with jam and cut into squares. store in the fridge in an airtight container and enjoy!