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Umm, yes PLEASE! These blondies are so darn tasty. I am seriously not kidding you when I say these are one of the most amazing things that has ever been made in our kitchen. I borrowed the majority of this recipe from Ambitious Kitchen and changed a couple of ingredients that I found I liked better (the original recipe is fantastic!).
Monique (from Ambitious Kitchen) does a great job incorporating lentils into this yummy dessert, not only making them mouth-watering delicious but also very healthy. Who doesn’t love healthy and mouth-watering deliciousness put together in one dessert?!
As I was making this recipe, I realized I had no chocolate chips at home (say WHAT!!!), so I used my carob chips that I had stuffed in the back of the cabinet. They actually worked really well with this recipe! The peanut butter and lentil fudginess along with the sweet melty carob chips made for the perfect afternoon snack (yes, SNACK! These aren’t just a dessert). My mouth is watering as I type.
I suggest playing around with this recipe as I did. You can add coconut and make them Peanut Butter Chocolate Chip Coconut Blondies, or add some crunch with nuts. Try different nut butters and spices. Another idea: play with the lentils! Maybe try a bean (garbanzo…??) or other color lentil and see what happens. The possibilities are endless!!
1/2 cup uncooked red lentil
1/2 cup peanut butter or other nut butter (I usually will have some peanut butter/nut butter pre-made on hand or I will whip up a batch real quick before starting this recipe)
1/3 cup maple syrup
1 Tbs vanilla extract
1 cup oat flour (if wanting a gluten-free recipe, be sure your oat flour is gluten-free)
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup carob chips + more (vegan)
1. Cook the lentils covered in 1 cup of water for 15 minutes (or until water is all soaked up). When finished, cool for a few minutes and then place in a food processor or blender and blend until you have a nice smooth puree.
2. Preheat your oven to 350 degrees.
3. In a large bowl, whisk together the peanut butter, maple syrup, and vanilla. Add in the lentil puree and mix until thoroughly combined. Add the oat flour and mix well. Fold in the carob chips, and then pour the batter into a lightly oiled baking dish (8×8 or 9×9 works well). Spread the batter with a spatula. Generously sprinkle some more carob chips over top the batter and place in the oven. Bake for 22 minutes.
4. Remove and cool on a cooling rack. Once the blondies are cooled, cut them into 12-16 squares. Eat as many as you’d like before your husband (A.K.A. Colin) comes home and steals them all (yes, STEALS!).
*Note: These freeze incredibly well. I wrapped each individual blondie (well, what was left) in plastic wrap and placed them in the freezer for future blondie cravings.