Hello my fellow healthy foodies!
As a first time guest blogger here on the NCN Blog I am so excited and thrilled that I get to share this super easy and delicious recipe with you all. When I was approached with the idea of guest blogging I immediately started to think about what I wanted to make, but I knew that I wanted to keep it vegan and allergen free so that my recipe could be enjoyed by anyone.
I’ve noticed a trend floating around through the health world and something that has taken over Pinterest: baking with beans! I think this is a fantastic idea and a great way to add a protein boost to your baked goods. I strongly believe that anywhere you can sneak in extra nutrition, you should go for it because after all, we will just reap the benefits.
I’ve tried many baked goods with the addition of beans: black bean brownies, chickpea cookies, white bean cake, black bean and avocado pudding and white bean and corn muffins so it’s evident I’m well versed. I wanted create a high protein blondie that would be really easy to whip up plus be an easy grab and go snack for the busy individual and/or athletic person.
These blondie bites are a triple threat, with protein from the chickpeas, North Coast Naturals Hemp Seeds and Organic Brown Rice Protein. They are packed with nutrients and provide a superfood kick. I’ve also chosen to sweeten then with maple syrup which makes these little guys not too sweet nor leaving you with a sugar or carb crash later in the day. Instead these will be your aid when you need a little boost of energy either post workout, or for those hectic days when we need proper sustenance.
This recipe is also very versatile and substitutions can easily be made with altering the outcome.
• The cashew butter can be replaced with any other nut butter or seed butter to keep them nut free.
• If you are not vegan or prefer whey, switch out the protein for North Coast Naturals 100% Iso-Protein Vanilla
• For an almond blondie, use almond extract over vanilla.
• Don’t want chocolate chips? Then use all cacao nibs, goji berries or chopped nuts.
• The chickpeas can also be substituted for white kidney beans.
These options make it even easier to have this be a staple recipe that you will appreciate.
- 1 15oz can chickpeas - drained and washed
- ⅓ cup cashew butter (sunflower seed butter for nut free)
- 1 scoop North Coast Naturals Organic Brown Rice Protein
- ¼ cup North Coast Naturals Hemp Seeds
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips + few extra tablespoons for garnish (use dairy-free if vegan)
- 2 tablespoons cacao nibs
- Preheat the oven to 350 degrees and grease a mini muffin/cupcake tray with coconut oil.
- Combine all ingredients except for the chocolate chips and cacao nibs in a food processor. Process until smooth and well combined.
- Mix in your chocolate chips and cacao nibs.
- Fill each muffin tin to the top then place 2-3 extra chocolate chips on the top for garnish.
- Bake for 25 minutes, then remove from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack.
- Keep these stored in a sealed container on the counter. These also freeze really well so this recipe can be doubled so that you always have some on hand.
I hope you all enjoy this healthy treat, I’m looking forward to bringing you more recipes in the future!