Vegan Blondies

I tried my luck again making vegan flourless peanut butter* chocolate chip blondies tonight after I got home from a decent, moderate-intensity gym workout. They are chickpea-based, which one would think might be off-putting. However, after blending the batter and baking it, you can't really detect any chickpea flavor, since it is mostly overwhelmed by the peanut butter and maple syrup ingredients. HERE is the recipe, if you are interested in trying it, dear reader: https://www.ambitiouskitchen.com/2013/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/

After a dinner of leftover chili and zucchini spaghetti with marinara, I had a couple of the blondies. They were pretty delish, though not as delish as actual non-vegan, chocolate chip cookie blondies. However, that was kind of good, because those can be way too sweet. These were sweet enough and definitely peanut buttery. So if you like peanut butter, try these.

A couple days ago, I made a cashew- and coconut-based vegan cheesecake that turned out surprisingly awesome. I still need to try making vegan key lime pie. Then I will have conquered the holy trinity of vegan desserts: blondies, cheesecake, and key lime pie.

*Note: I used almond butter the last time I made these, but they were not as flavorful as the ones tonight, because almonds have a milder flavor than peanuts. On the upside, peanut butter is considerably less expensive than almond butter.

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