I also decided to keep the portions bite sized (well, maybe 2 or three bites), because even though I eliminated the oil and used the least processed form of sugar on the market (sucanat), I find it’s easier to manage my own sweet tooth when portions are small and predetermined.
makes 48 “bites”
adapted from a recipe at Chocolate Covered Katie
1 cup quick oats
2 cans canellini or garbanzo beans, rinsed and drained
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups organic sucanat (it sounds like a lot, but it’s only 1/2 Tbsp per “bite”)
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1 cup vegan chocolate chips
Preheat your oven to 350 degrees. Prepare 2 (or 4 if you have that many) 12 cup mini muffin pans by lightly spraying with nonstick cooking spray. If you don’t have mini muffin pans, use a 9″x13″ baking pan.
Place all ingredients into the bowl of a food processor fitted with the “s” blade and process until “smooth.” (It may not get totally smooth, but the ingredients should be well blended.) Right into the food processor bowl, stir in the chocolate chips.
Spoon 1 Tbsp of batter into each cup. Bake for 20 minutes. Remove from oven and let cool for 10 minutes. Remove bites from pan (they will be gooey on the inside), spray pan with non-stick spray and refill muffin cups with second half of batter. Bake for 20 minutes.
If you don’t have mini muffin pans, spread batter into a greased 9″x13″ baking pan and bake for at least 25 minutes (I haven’t done this method myself, so I don’t know an exact baking time, but it will be significantly longer).
The results were a success! Everyone liked these blondie bites (kids and adults), but not in a way where you would just want to keep eating one after another (if you know what I mean). I’d say they are a safe way to go if you want to bake a sweet treat.