Salted Caramel Butter Bean Blondies (vegan | gluten-free | grain-free | refined sugar-free)

When it comes to beans and pulses, chickpeas seem to get the most attention. The other beans are just left behind, pondering in limbo, not being given the credit that they quite frankly deserve. For example the butter bean: creamy, sweet, smooth no unpleasant bitterness or earthy flavours, quite simply, a blank canvas to turn into whatever dish you so please, whether it be dessert or dinner.


Of course me being me, I went for dessert. I’m usually more into brownies but I didn’t have any cocoa powder so it gave me a chance to experiment with blondies for once and what a success that experiment turned out to be.


The beans provided that much needed gooey, stodgy base, and coupled with the syrup and peanut butter, it just made each bite smooth and sticky. And the salted caramel, well I don’t need to explain how much more amazing these blondies were with that smothered on top!


Serving size:

Makes 12 chunks

Ingredients for blondies:

  • 65g peanut butter
  • 85ml maple syrup
  • 50g chocolate chips
  • 50g walnuts
  • 1 can chickpeas drained
  • 1 tsp baking powder
  • 80g protein powder

Ingredients for blondies:

  • 100g dates
  • 350ml plant milk
  • 1 tsp coarse salt
  • 1 tbsp coconut sugar


  1. Preheat oven to 180C.
  2. For the blondies, start by heating the maple syrup and peanut butter in a saucepan until runny.
  3. Place with the remaining ingredients (except walnuts and chocolate chips) in a food processor and blitz to a smooth, coarse batter.
  4. Fold in the walnuts and chocolate chips and pour into a baking dish lined with greaseproof paper.
  5. Bake for 20 minutes.
  6. For the caramel, soak the dates in the plant milk for at least 3 hours before pouring the entire mixture into a food processor and blitzing to a smooth paste.
  7. Transfer to a saucepan and add the sugar and salt.
  8. Heat gently until sugar and salt have dissolved.
  9. Pour on top of the blondies and allow to cool before serving.

Speed up the process in the fridge if you can’t wait!

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