Pin RecipeI’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.
One of our favorite things to do is create recipes that are delicious while also being gluten free, dairy-free and refined sugar free.
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!
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Prep Time:
Yield:
PrintIngredients
- 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 unsweetened organic coconut milk ( from Native Forest)
- 5 organic pitted medjool dates (like these ones from Terrasoul)
- 2 tablespoons pure vanilla extract
- 3/4 cup coconut palm sugar or date sugar
- 1 teaspoon baking powder
- 1 cup oat bran or rice bran
- 1/2 cup 1-for-1 gluten free flour (like this one from King Arthur)
- 3/4 cup dairy-free dark chocolate chips (like Enjoy Life brand)
Instructions
- 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, like our favorite one from Ninja 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.
So if you have celiac disease or other wheat and gluten allergies or sensitivities, can you leave out the wheat germ? Should something else be used as a replacement? Thank you!
Hi Mindy, yes, you should definitely leave out the wheat germ if you have issues with gluten. You could try a combination of ground flaxseeds combined with ground hemp seeds in a 1:1 ratio though. I have not tested that yet, but I am pretty sure it would work. If you try, please do let me know how it turns out!!
Love Reese’s – these sound really good and healthy. Will definitely be trying the recipe. Thanks for sharing ✨
Thank you Bita! I so hope you like them if you give them a try =)
Hi ivy, wondered if you had a vegan cheese recipe for use on pizza?
Hi Fawn, Gosh, I have to say, I have not yet found a plant-based cheese that 1) has “clean” ingredients, 2) tastes good and 3) that actually melts =( However, both Kite Hill Cheese and Dr. Cow make some AMAZING plant-based and “clean” cheeses from nuts (they are made the traditional way cheese is made from cows milk, but they use nut milk instead—so they don’t taste at all “funky”) However, Kite Hill and Dr. Cow only make soft-cheeses, so they are not optimal for pizza, but they could still potentially work if you really needed the cheese to be vegan. I personally just go ahead and use a bit of real cheese (I always look for grassfed though)—I just use only a bit. Hope this helps? And! If you do find a great vegan cheese please do let me know!!