Softly textured, butter bean blondies. Lightly firm on the outside, extraordinarily dense and crumbly on the inside. The moment you break in to each with a fork, large chunks of dark chocolate are blissfully revealed. Best enjoyed on the day they are made, although they will keep for a few days in an airtight container.
1 can butter beans, drained
1/2 cup almond butter, or nut butter of your choice
1/2 cup rapadura, coconut or muscovado sugar
4 tbsp melted coconut oil or butter
2 free range eggs, or flaxseed eggs
2 tsp pure vanilla extract
1/4 tsp sea salt
1 tsp baking soda
1 tsp apple cider vinegar
100g good quality dark chocolate, roughly chopped
Pre-heat the oven to 170 C, and grease a baking tin.
Combine all ingredients except for the chocolate to a food processor, and blend until you have a smooth batter. Fold in the chocolate chunks.
Tip the mixture into the baking tin, and smooth out evenly.
Bake for 40-45 minutes or until lightly golden on top and firm around the edges. Leave to cool in the tin before slicing in to squares.
Makes 12 squares.