With Halloween and Thanksgiving just around the corner, we thought we would get in on the pumpkin bandwagon!
Pumpkins are a fall obsession. Everywhere you look people are picking pumpkins for Jack-O-Lanterns, drinking pumpkin spice lattes and eating pumpkin pie.
This time of year is notorious for overindulging, whether from our kid’s candy stash or the dessert table. But, don’t be afraid! With a little simple ingenuity in the kitchen, you can satisfy your sweet tooth without the guilt. Surprise your friends and family with this healthy, but still sweet treat featuring Randall Great Northern Beans, baked up by our recipe developer, Rachel.
Don’t think beans can be sweet? Think again! Instead of tons of white sugar and high fructose corn syrup, this blondie recipe is sweetened with a just a little brown sugar, maple syrup and natural vanilla extract. Oh yes, and plenty of that pumpkin flavor we all crave this time of year.
Being made with beans and pumpkin, it has a great protein punch as well, making them a healthy way to indulge. This recipe uses coconut flour too, meaning those of you who are gluten-free can enjoy this recipe too!
By using a Ninja blender or large food processor, the prep is a breeze. Prep plus baking time will be under an hour. These pumpkin bars will also last up to a week in the fridge… but we doubt you’ll need that long to pick the plate clean!
Feel free to leave out the nuts if you are allergic or add your own favorites.
• 1/4 cup melted coconut oil
• 1/4 cup tahini
• 1-3/4 cups of Randall Great Northern Beans (regular or organic), drained
• 3/4 cup pumpkin puree
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 2 Tbsp. pure maple syrup
• 1/3 cup coconut flour
• 1/4 tsp. kosher salt or sea salt
• 1 tsp. baking powder
• 1/2 cup chopped pecans or walnuts
• 1/2 cup dark or white chocolate chips, divided in half (we did both)