I’m crazy for brownies, but I truly think I might like these Peanut Butter Blondies with chocolate chips even more. Especially since they are the closet thing I have had to a Reese’s Cup in years. One thing is for sure though, they don’t last long in our house at all! I usually like to make a double batch to freeze.
Version one of the Peanut Butter Blondies appeared years ago in our Whole Foods Diet Cookbook (Gibbs Smith, 2009), but that was before I discovered baking with sprouted spelt flour and pureed dates. Sprouted spelt flour is definitely my new baking ingredient obsession as it offers tremendous baking and nutritional benefits. My favorite brand of sprouted spelt flour is One Degree Organics.
As for the pureed dates, this nutrient-dense “whole fruit”, natural sweetener enables you to get just about any dessert as sweet as you could possibly imagine, but without refined sugar. In many recipes, including these Reese’s Cup-inspired Peanut Butter Blondies, the pureed dates contribute moisture and actually enhance the overall texture. Although they are every bit as sweet, soft, moist and gooey as the original version, the reworked Peanut Butter Blondies below are actually healthier. Go figure!
I did keep the one superfood booster from the original recipe though…
Peanut Butter Blondies Hide Superfood Booster
Just like the original recipe, I kept the wheat germ superfood booster in the reworked Peanut Butter Blondies. I know wheat gets such a terribly bad rap these days, but the wheat germ is the most vitamin and mineral-rich part of the whole wheat kernel. Unless you have celiac disease or other wheat and gluten allergies or sensitivities, there is no reason to avoid wheat germ.
Wheat germ is absolutely bursting with nutrients including anti-aging vitamin E, phytosterols, B-vitamins, highly anti-inflammatory omega-3’s, minerals, fiber and anti-aging phytonutrients. Sadly though, the wheat germ is removed during the refining of whole wheat grains into white or enriched flour. Why on earth would manufacturers do such a terrible thing? The simple answer is because the healthy essential fats and vital nutrients within the wheat germ can quickly go rancid, so grain products that are wheat germ-free (and nutrient poor!) have a longer shelf life. Luckily though, you shouldn’t have a problem with the Peanut Butter Blondies sticking around too long on the shelf (wink.)Print
- 1 cup natural peanut butter (Note: look for a brand with no added sugar or oil)
- 3 organic, pastured eggs
- 1/4 cup plus 2 tablespoons coconut milk (I like BPA-free Native Forest brand)
- 5 pitted medjool dates
- 2 tablespoons pure vanilla extract
- 3/4 cup coconut palm sugar or date sugar
- 1 teaspoon baking powder
- 1 cup raw wheat germ
- 1/2 cup sprouted spelt flour (such asOne Degree Organics)
- 3/4 cup dairy-free, dark chocolate chips (such as Enjoy Life brand)
- Preheat the oven to 350 degrees. Lightly oil the bottom and sides of an 8 x 8-inch baking dish.
- Add the peanut butter, eggs, coconut milk, dates and vanilla extract to a high speed blender (such as Vitamix) and process until smooth and creamy.
- In a large mixing bowl, mix together the baking powder, wheat germ and spelt flour. Stir in the creamy peanut butter mixture. Fold in the chocolate chips.
- Transfer the batter to the prepared baking dish. Bake for 25 to 30 minutes, or until firm. Transfer to a cooling rack and cool for 10 minutes before serving. Best served warm.
P.S. What’s for Dinner?
If you are into clean eating, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.