Each one of these raspberry and white chocolate blondies packs 7g of fibre, 8g protein and over 7 plant points, making them one for you and your microbes to enjoy!
P.S If you want to cook alongside Megan, click here.
Ingredients
- 1 x 400 can chickpeas, drained and rinsed
- 120g oat flour (120g oats, blended)
- 8-10 medjool dates, pitted (or 1/2 cup sweetener of choice)
- 100g nut butter of choice
- 1 tbsp vanilla extract
- 10g freeze-dried berries (or 80g dried fruit of choice)
- Pinch of salt (optional)
Topping:
- 90g good quality white chocolate
- Freeze dried fruit (optional)
Method
- Line a rectangular tin with baking paper and set aside.
- If using dates, place them in a bowl and cover with boiling water. Leave to soak for a couple of minutes to soften, then drain well.
- Add the dates, chickpeas, nut butter and vanilla extract to a food processor, or using a handheld blender, blend until a smooth paste forms.
- Combine with the oat flour and mix to form a dough (add a little extra flour if the dough feels too sticky). Then fold through the freeze-dried berries or dried fruit.
- Press the mixture into the tin and place in the fridge to set for 15 minutes.
- Once set, pour the melted chocolate over the chilled base and spread to an even layer. Sprinkle over the freeze-dried berries and return to the fridge for 1-2 hours, or until the chocolate has fully set.
- Slice into bars and enjoy!
Keep in the fridge for up to 1 week or in the freezer for up to 1 month.
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