These caramel protein blondies are so fudgy and taste like sticky toffee date pudding captured in a blondie. They’re packed with protein and fiber, gluten-free, vegan (dairy- and egg-free), and made with coconut sugar. No one would ever guess there’s a whole can of beans hidden in here! They’re perfect on their own, but to elevate the experience, serve them with our Caramel Protein Sauce.
CARAMEL BLONDIE INGREDIENTS:
- 1 can butter beans
- 1/3 cup aquafaba (the liquid from the can of beans, only measure out 1/3 cup)
- 1 tsp vanilla
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup oat flour
- 1/2 cup nut butter (I used almond butter)
- 1/3 cup smul caramel protein
- 4 - 6 dates
CARAMEL PROTEIN SAUCE INGREDIENTS:
- 1 Tbsp smul caramel protein
- 1/2 tsp vanilla extract
- 2 Tbsp dairy free milk
- 1 Tbsp maple syrup (or honey if not vegan)
- 1 Tbsp nut butter (I used almond butter)
- Sprinkling of salt for a salted caramel flavour
instructions:
- Preheat your oven to 180 degrees Celsius and line a brownie dish with baking paper.
- Add all ingredients except the dates to a high speed food processor or blender, and blend until smooth.
- Chop your dates and top with boiling water, let it sit a couple of minutes to soften. Discard the water and add the dates to your blended batter and blend again.
- Scoop your batter into the lined brownie dish (the batter is quite sticky). Bake for +/- 30 minutes.
- While your blondies are in the oven, prepare your Caramel Protein Sauce by whisking all the ingredients together in a small bowl until smooth.
- Remove blondies from the oven and let it cool in the dish before removing.
- Serve your Caramel Protein Blondies with the Caramel Protein Sauce.
Recipe by Chrisli Slabber (A Good Life Nutrition and Health)
