WHITE BEAN TAHINI BLONDIES (PRINT RECIPE)
Recipe by: Pamela Salzman
YIELD: MAKES 8X8 PAN
¼ cup unsalted butter or unrefined virgin coconut oil, melted + extra for greasing the pan
1 ½ cups cooked white beans, or 1 15-oz can drained and rinsed
½ cup tahini (raw or roasted)
2 large eggs
2/3 cup muscovado sugar or brown sugar
1 teaspoon pure vanilla extract
1 teaspoon aluminum-free baking powder
¼ teaspoon sea salt
¾ cup semi-sweet chocolate chips, divided
6 Tablespoons unsweetened shredded coconut
6 Tablespoons chopped pecans
Preheat oven to 350 degrees.
Grease an 8 x 8 –inch pan with butter or coconut oil and line with unbleached parchment paper.
In the bowl of a food processor fitted with the metal blade, add the melted butter, white beans, tahini,
eggs, sugar, vanilla, baking powder and sea salt. Process until smooth. Stir in ¼ cup chocolate chips. Pour batter into prepared baking dish.
In a medium bowl, mix together remaining ½ cup chocolate chips, shredded coconut and chopped pecans. Spread evenly on top of batter and press lightly into batter.
Bake for 35-40 minutes or until cake springs back when pressed in the center. Cool completely on awire rack before cutting.
Refrigerate leftovers. (Even more delicious cold.)