Much healthier than their classic version, these chocolate chip blondies are vegan, nutty, and naturally sweetened. Your go-to recipe when you need a treat in a hurry.
I know you all love a little healthy sweet treat once in a while. It might sound impossible for you to combine “healthy” with “sweet treat” but the two actually go hand-in-hand together if you follow a few basic rules: the balance in everything rule, the small portion one, and the choice of natural and non-processed ingredients as much as possible. All these rules go in a much bigger one which is the interdiction of interdiction. What I mean here is that so long you are medically healthy, there is no reason to restrain yourself. In the end it only create frustration and even more cravings.
I like to balance everything, and among classic sweet recipes you can find on the blog, I sometimes create some healthier versions, playing with ingredients and their potential natural substitutes. Baking vegan doesn’t necessarily mean healthy but it tends to go in that direction most of the time, replacing eggs, butter and milk with much healthier ingredients, and this is what I like about it. Whether vegan or not, if you are still one of those who believe that healthy desserts cannot taste good, you probably never tried some of the below recipes.
Healthy chocolate sweet treats you should also try:
- Healthy Double Chocolate Avocado Cookie (sugar and dairy-free + a vegan version)
- Healthy Extra Moist Chocolate Cake (flourless, no butter, no added sugar)
- Easy Chocolate Chip Granola Bars (vegan, gluten-free, no added sugar)
- Skinny Oatmeal PB Chocolate Chip Cookies (flourless, no butter)
- Mini Healthy PB Pies (vegan, gluten, refined-sugar free)
- Healthy No-Bake Energy Bites
Today’s recipe is no exception to all the above ones – it’s a delicious sweet treat, yet prepared in a much healthier version than a classic recipe of the kind. First of all, you will notice the absence of eggs and butter in the recipe. The two of them are replaced with one single ingredient, coconut oil. Don’t get me wrong here, coconut oil remains oil and hence a fatty acid which we should consume with moderation. However, and unlike eggs and butter, coconut oil is cholesterol-free which makes it healthier for your body. I also used it in reasonable quantity, with only 1/4 cup for the entire recipe i.e. 9 servings in total.
I also used some tahini or sesame paste, that helps with the whole chewy texture of the blondies. It also bring a subtle nutty taste to the batter used for the recipe. Note that if you do not have any tahini at home, you could replace it with almond butter or even peanut butter if you wish, although you need to keep in mind that the use of one or the other will have a direct impact in the final taste of the blondies. My suggestion is to try different versions and see which one is your favorite. I personally find that tahini is the nut butter that has the most neutral taste.
Then of course one important aspect of this blondies recipe is the absence of refined sugar. Instead I went for dates (I prefer medjool dates but any other kind would work too). Don’t let you fool by the calorie counts only, as it doesn’t give you the whole picture when it comes to nutritional facts. Dates might be high in calories, but the natural sugar they contain is combined with a high content of dietary fiber, which together help control blood sugar levels and reduce LDL (bad) cholesterol absorption. Some of you might also worry about the final taste of the blondies prepared with dates instead of sugar. You will be surprised to know that no one guess there is actually no sugar in the recipe!
When it comes to the flour, I combined here both all-purpose and whole wheat flour, but you could go for all-purpose only if easier. Naturally sweetened, vegan, and full of dietary fiber, these chocolate chip blondies will soon become one of your favorite healthy sweet treat. Go give it a try!
- 14 pitted dates
- 1 cup (240 ml) warm water
- ¼ cup (25g) tahini
- 2 teaspoon vanilla extract
- 1 cup (120g) whole wheat flour
- ½ cup (65g) white flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (60 ml) coconut oil, melted
- 2 Tablepsoons water
- ½ cup (65g) walnuts
- 1 cup (175g) vegan chocolate chips
- Preheat oven to 375F (190 C).
- In a food processor, place pitted dates with the cup of water and mix until smooth.
- Pour the date mixture into a bowl. Add the tahini, vanilla extract, and stir well.
- In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients, and stir well.
- Add the coconut oil, stir, then add two tablespoons of hot water and stir until combined.
- Let cool for about 5 to 10 minutes, then fold in the walnuts and chocolate chips (you don't want to add the chocolate chips too early or they will melt right away).
- Pour the batter onto a 9×9 inch (23 cm) square pan and bake for about 25 minutes, until set. Let cool, and enjoy!