Flourless Banana-PB-Chocolate Chunk Protein Blondies [Gluten Free + Vegan]
Casey's Wholesome Kitchen
Casey's Wholesome Kitchen
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  • 1 can chickpeas, drained and rinsed well
  • 2 tbsp Crazy Richard's Crunchy Peanut Butter
  • 1/4 cup Vitafiber Powder
  • 1/8 cup unsweetened applesauce
  • 1 ripe banana
  • 1/4 cup MRM Vanilla Bean Veggie Meal Protein
  • 1/2 tsp baking powder
  • vegan dark chocolate, chopped
  • Preheat your oven to 375F and grease an 8x8 pan.
  • Place all ingredients into a food processor (besides the chocolate) and blend until the batter is smooth.
  • Fold in chocolate, then pour batter into your prepared pan.
  • Smooth the top and add more chocolate to the top.
  • Bake for 25-30 minutes, until the edges have browned and the top looks set.
  • Remove from the oven and let cool in the pan for at LEAST 20 minutes, until cooled to room temperature.
  • Slice into 16 squares (it's ok if they look/feel a bit mushy at this point, they continue to firm up while cooling.
  • Carefully remove the blondies from the pan and place on a wire rack until completely cooled.
  • Store in an airtight container in your fridge for 3-4 days, or freeze for longer life.
  • 85 kcal
  • 13 g Carbs (6 net)
  • 7 g Fiber (using Vitafiber)
  • 1.6 g Sugar
  • 2.1 g Fat
  • 3.5 g Protein



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