These no bake chocolate chip blondies are creamy, delicious, and made with protein-rich. Made dairy free and vegan, these bars are crunchy with chocolate chips in every bite.
Rinse the white beans, and pop them in the blender. There are no shells to rub off first like with chickpeas - white beans all have soft shells that can be left on.
Place all ingredients except chocolate chips into your blender and blend until creamy.
1 (15oz/425gms) can white beans, ½ cup cashew butter, 1 teaspoon vanilla extract, 3 tablespoon maple syrup, 1 teaspoon cinnamon, pinch salt
Put that blended mixture in a bowl and stir in your chocolate chips with a spoon.
½ cup chocolate chips
Spread the mixture in the pan and refrigerate while you make a frosting.*
Assemble
Spread the frosting on the cookie dough and refrigerate until the frosting sets. We never really let it get hard; if you want a more frozen texture, freeze it!
Slice and serve.
Store for a week refrigerated
Notes
Frosting. Use my chocolate fudge frosting - for added protein, I added 2 tablespoons of chia seeds in the frosting. Or melt ½ cup chocolate chips in the microwave at 30 second bursts and pour that on the bars and give it 10 minutes in the refrigerator to set.Make this nut free by using a sunflower seed butter instead of a nut butter.Use any nut butter for this recipe, just be sure it has only nuts and oil in the ingredients, no added sugars.Want to increase the protein further? Add ¼ cup protein powder - the bar will be a little denser.Swap chocolate chips for raisins or nuts or dried fruits.