Peanut butter and chocolate blondies- vegan and gluten free
Recipe from
Yield: 20 squares
Ingredients:
- 4 1/2 cup gluten free rolled oats
- 6 ripe bananas
- 1/2 cup organic peanut butter
- 1/2 cup unsweetened apple sauce
- 1/3 cup maple syrup
- 1 cup chocolate chips + 2 tbsp, vegan
- 1 tsp cinnamon
- 1/4 tsp Himalayan salt
- 1 tsp aluminum free baking soda
- 1 tsp aluminum free baking powder
- 14 mini peanut butter cups, vegan
- Chocolate drizzle
- 1/2 cup chocolate chips, vegan
- 1 tbsp coconut oil
Directions:
- Preheat your oven to 350° F.
- Line a 9x13 rectangular baking pan with parchment paper.
- In your food processor add the rolled oats and pulse until they are pulverized. Place on a mixing bowl and add the baking powder, baking soda, salt and cinnamon. Set aside.
- Add the bananas, apple sauce, peanut butter, and maple syrup to the food processor. Pulse until it is liquified. Add this mixture to the oat mixture and combine with a spatula.
- Add the 1 cup of chocolate chips and the peanut butter cups. Save the two tablespoons of chocolate chips for later.
- Spread the batter into the prepared baking pan. The mixture will be thick. Sprinkle the extra 2 tablespoons of chocolate chips over the batter and bake for 30 minutes.
- Transfer the blondies to a wire rack.
- Place the chocolate chips and coconut oil on a microwavable dish and microwave in 45 second increments until the chocolate is melted. With a fork drizzle the chocolate over the blondies and serve.
- You can keep the blondies in a cake stand in your kitchen counter for up to 3 days. Alternately you can freeze them and have them later on.
NOTE: You can divide the ingredients by two and bake on a 8x8 square baking pan