Are you a white chocolate fan? These nutty white chocolate blondies make a satisfying snack with gut-nourishing benefits. Cannellini beans, nut butter, and mixed seeds deliver the perfect balance of creamy and crunchy with a bonus fibre fix, while the chocolate chips bring the sweetness. P.S. If you want to follow along with Megan, check out her recipe video on Instagram here.
Ingredients
- 1 tin cannellini beans, drained and rinsed
- 125g mixed nut butter, or nut butter of choice
- 120g rolled oats
- 1 banana
- 5 soft Medjool dates, pitted
- 2 tbsp extra virgin olive oil
- ½ tsp bicarb of soda
- ½ tsp baking powder
- 1 tsp vanilla extract
- Good pinch salt
- 3 tbsp mixed seeds
- 120g white chocolate chips or white chocolate bar, roughly chopped
Method
- Preheat the oven to 180°C Fan and line a baking dish 20x20cm or 21cm round cake tin with parchment.
- Add all the ingredients except the seeds and white chocolate chips into a food processor. Blend until smooth. It will be a fairly thick batter.
- Remove the blade and stir through 2 tbsp of mixed seeds and ¾ of the chocolate chips.
- Empty into a lined baking dish and smooth over. Top with the remaining seeds and chocolate and place in the preheated oven for 30 minutes.
- Remove and allow to cool in the baking dish for a minimum of 30 minutes before cutting into squares. Enjoy your squidgy, moist blondies!
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