Coconut Blondies

You may have tried the Black Bean Brownies, well these are the blonde version. I don’t think they are dumber but they do possibly have more fun.

Canellini beans are rich in fibre and B vitamins, especially folate. Flax meal is very high in omega 3’s which helps prevent heart disease and lower blood pressure. Flaxseeds have more antioxidants than blueberries!

1 can canellini beans, drained and rinsed well
1 tsp baking powder
1/2 tsp baking soda
1/4 cup coconut butter (you can use a nut butter instead)
1/4 flaxseed meal (you could substitute for oatmeal or almond meal)
Pinch salt
6 fresh dates, pitted
Stevia to taste (you can use a few tablespoons of maple syrup, agave or honey instead)
1/2 cup shredded coconut
2 tsp vanilla extract or powder or the beans of 1 vanilla pod

Preheat oven to 160C. Combine all ingredients except shredded coconut in the food processor and blitz until smooth. Press into a baking paper lined tin, I used a loaf tin to get thicker blondies, but you can use a square cake tin if you like, I’d probably double the recipe though so they are not thin & dry. Sprinkle the shredded coconut on top and press into the batter so it sticks. Bake for about 30mins. Allow to cool then cut into squares and store in the fridge or freezer.