Carrot and White Bean Vegan Blondies

A delicious vegan blondie recipe using shredded carrots, Great Northern beans, peanut butter, and gluten free oats!

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings bars

Calories 185kcal

½ cup old fashioned oats ground into a powder; be sure to get gluten free oats if needed
¼ teaspoon salt
½ teaspoon baking powder
1 15.5 oz can Great Northern beans ~1.5 cups, drained and rinsed
½ cup maple syrup
1 teaspoon vanilla extract
¼ cup creamy peanut butter
1 cup shredded carrots more for topping
¼ cup chocolate chips

Preheat oven to 350 degrees F. Grease an 8x8 baking dish and set aside.
In a high-powered blender or food processor, process/grind the old fashioned oats into a flour. Add the salt, baking powder, Great Northern beans, maple syrup, vanilla extract, peanut butter, and shredded carrots. Blend/process at high speed for 1-2 minutes, or until you get a thick, smooth batter. You may need to stop the blender or food processor from time to time and use a rubber spatula to promote blending.
Transfer the batter to the baking dish and spread it out evenly with a rubber spatula. Top with more shredded carrots and the chocolate chips.
Bake for 21 to 24 minutes or until the edges of the bars get slightly brown. Remove from oven and let them sit for a few minutes before slicing them into 9 squares.
Store the squares in an airtight refrigerator in the fridge for up to 5-7 days.

You can sub garbanzo or cannellini beans, as well as a different nut butter if desired.