Coffee Blondies with Almonds and Mint Icing!

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Take a long look…. what do you see?

Blondies? Yes, but not just any blondies! What is particularly exciting about this recipe is that it is vegan, low fat, wheat free, nut free (without the optional almonds), dairy free, soy free (without the icing), refined sugar free (sweetened with dates), grain free, flour free… yes, I know what you are thinking… so what are they actually made of? These blondies’ main ingredient is… beans! There have been quite a few recipes that have been popping up for black bean brownies, but they still include the half a cup of butter and flour. There really is no reason not to make (and eat) these Coffee Blondies with Almonds and Mint Icing!

I have made these kind of blondies before, but with a dry sugar. I wanted to see if they would work as well with dates as the only sweetner. I am happy to report, they work just as well! If you would like to make them richer (although they really don’t need it), you can substitute half of the applesauce with nut butter. These are extremely moist and dense on their own!

Recipe: (inspired by Chocolate Covered Katie’s Blondies)

1 ½ c white beans (one can drained and rinsed)

¼ c ground flax

8 large medjool dates pitted

4 t instant grain coffee (could substitute carob powder if you want)

1/8 t salt

7/8 c applesauce (100 g)

1 t vanilla

¾ t baking powder

1/8 t baking soda

1/4 c silvered almonds (optional)

Preheat your oven to 350 F. Put your dates in the food processor first and process until they are completely broken up, next put in your beans and applesauce and process until smooth. Add the rest of the ingredients (except the almonds) and process. Spoon into an oiled 8 x 8 baking dish, level and sprinkle with almonds. Bake for 35-40 minutes. When you bring them out, they will still be soft. Let them cool and they will harden. Cut into squares and frost!

I wanted to make an icing that was refined sugar free, low fat and thick…. Perfect!

Icing:

5 dates

1 cup soy milk

peppermint extract (to taste)

1/4 cup chopped baby spinach

¼-1/3 block extra firm tofu

Blend in a blender until smooth. Place in the fridge to thicken until ready to use.

Enjoy and let me know what you think!

Shared this recipe on Diets Desserts and Dogs  for The Wellness Weekend, as well as Allergy Friendly Wednesdays and submitted to My Legume Love Affair hosted on The Well Seasoned Cook!

 

6 Comments

  1. This recipe sounds incredible!! My kind of blondie–and I LOVE that the frosting has spinach. :) Thanks so much for linking up to Wellness Weekends this week! :P

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  4. These look absolutely delicious! I don’t think I could eat just one or two! I hope you had a wonderful St. Patty’s Day.

    Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! In order to be featured, please provide a link back to AFW. Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  5. What a fun recipe! I have seen the brownies made with black beans, but I’m loving blondies using white ones. And adding that delicious minty drizzle makes it so decadent. Thank you for sharing these with MLLA this month.

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