Maple Pecan White Bean Blondies (Vegan)

I think I might love blondies more than I love brownies.

white bean blondies with maple pecan icing on top - 1

white bean blondies with maple pecan icing on top - 2

Although, don’t hold me to that because normally I really love brownies– it might just be my pregnancy talking. Dark chocolate sounded totally unappealing to me during my first pregnancy, and this time around I’m pretty much feeling the same way. It could be due to the fact that even the small amount of caffeine in chocolate leaves me feeling jittery these days!

So, this blondie is totally up my alley right now. It packs the perfect combination of sweetness and saltiness, and when topped with a dairy-free Maple Pecan Glaze, it’s decadent enough to serve to company. Just don’t tell them about the secret ingredient I snuck inside: white beans!

After my success with the Chickpea Chocolate Chip Cookies last week, I just had to give this adding-beans-to-a-dessert-thing another try. Since pureed beans tend to add more moisture to a recipe, not to mention an extra dose of fiber, protein, and minerals, a rich blondie seemed like the next best step. As I was tasting the batter, the flavor reminded me a little bit of Nordstrom’s Maple Pecan Cookies, which I used to be slightly obsessed with around Christmas time. They are melt-in-your-mouth delicious. So, I added handful of pecans to the batter and took it an extra step further by adding a naturally-sweetened Maple Pecan Glaze over the top.

I love the result, and I hope you do, too.

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Vegan Maple Pecan White Bean Blondies Makes one 9×9 pan

Ingredients:

1 1/2 cups cooked white beans, or 1 can, drained and rinsed 3 tablespoons coconut oil 1 tablespoon vanilla extract 1/2 cup gluten-free oat flour 3/4 cup coconut sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon raw apple cider vinegar 1/2 cup raw pecans

1 batch Maple Pecan Glaze Crushed pecans, for garnish

Directions:

Preheat the oven to 350 and line a 9-inch square dish with parchment paper. Process the white beans, coconut oil, and vanilla in a large processor until relatively smooth. Add in the coconut sugar, oat flour, salt, baking soda and vinegar and blend until until a smooth batter is formed. Add in the pecans and pulse briefly until incorporated.

white bean blondie batter in food processor and poured into a baking pan - 3

white bean blondie batter in food processor and poured into a baking pan - 4

Pour the batter into the lined baking dish and use a spatula to smooth the top. Bake at 350F until the top begins to crack, about 25 minutes. Allow to cool completely before slicing and serving.

white bean blondies with maple pecan icing - 5

white bean blondies with maple pecan icing - 6

Top with the Maple Pecan Glaze just before serving, along with an additional sprinkling of crushed pecans, if desired.

IngredientsUS CustomaryMetric1x2x3x

For the blondies:

1 1/2 cups cooked white beans , or 1 can, drained and rinsed
3 tablespoons coconut oil
1 tablespoon vanilla extract
1/2 cup gluten-free oat flour
3/4 cup coconut sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon raw apple cider vinegar
1/2 cup raw pecans

1 batch Maple Pecan Glaze

Crushed pecans, for garnish

Instructions

Preheat the oven to 350 and line a 9-inch square dish with parchment paper. Process the white beans, coconut oil, and vanilla in a large processor until relatively smooth. Add in the coconut sugar, oat flour, salt, baking soda and vinegar and blend until until a smooth batter is formed. Add in the pecans and pulse briefly until incorporated.
Pour the batter into the lined baking dish and use a spatula to smooth the top. Bake at 350F until the top begins to crack, about 25 minutes. Allow to cool completely before slicing and serving. Top with the Maple Pecan Glaze just before serving, along with an additional sprinkling of crushed pecans, if desired.

Notes

Nutrition

Per Serving: Calories: 110, Fat: 5g, Carbohydrates: 15g, Fiber: 2g, Protein: 2g

Reader Feedback: Do you have a preference? Blondies or brownies?