I am a bad vegan.
I’ll change that right now. What better way to share vegan cheer than by spreading some vegan desserts?
I went a bit dessert happy last week and made not one, but two desserts. Both with secret ingredients.
First, we have these blondies. Fudgy and moist like brownies but without any cocoa. Speckled with chocolate chips and sweetened with dates, you have a delicious dessert. Nut-free, to boot, these treats are made with chickpeas!
I first tried baking with beans when I made chocolate black bean cookies last year. Deliciously moist, creating a cake-like consistency. Without a hint of beans, the beany cookies were definitely a hit over Christmas. This time, the chickpeas contribute to a moist filling along with the dates. Chocolate chips speckled throughout made it a nice treat.
A momentary lapse caused me to inadvertently double the wet ingredients, so I ended up doubling the recipe and making 2 pies. After chowing down one pie in 2 days, I knew I had to share the second pie. I had to say goodbye.
Rob ended up bringing it work and had some fun at the same time. His email to the masses:
I put some leftover cake and brownies in the kitchen on 5. There’s not much there. Get it while you can!!!
After it was devoured in 10 minutes, Rob sent out a second email:
I can see that all y’all devoured the goodies in mere minutes. Little did you know that they were both VEGAN cake and brownies. *evil laugh*
Rob shared with me his co-workers responses:
lol well played sir!
still tastes good =D
LOL! Touche, my friend!
Little you knew I sprinkled bacon bits over both… muhahahaha. Actually being evil!
For some reason, he didn’t disclose there were chickpeas in the blondies and whole wheat flour in the cake. I think that would scare off more people than telling them it was vegan, right? Healthy does not have to mean taste-less.
If a group of twenty-something men devoured them, I bet you would enjoy them, too! Did you celebrate World Vegan Day?
1/4 apple (40g) or 1/4 cup unsweetened applesauce
500g cooked chickpeas (or white beans), a 29-oz can, or 3 cups
300g dates or date paste (I softened mine in boiled water for a few minutes)
1 cup quick oats
3/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2/3 cup non-dairy milk (I used coconut milk from a carton)
3 tbsp oil (I used extra-virgin coconut oil)
1 tbsp pure vanilla extract
10-15 drops vanilla stevia, or to taste (or sugar, to taste)
1 cup chocolate chips
1. Preheat oven to 350F. Grease 2 9″ spring-form pans or equivalent.
2. In a food processor fitted with its S-blade, place apple in food processor and puree until smooth. Add cooked chickpeas and dates and puree until smooth. Add oats, salt, baking powder, baking soda and pulse until combined.
3. If you can fit the remainder of the ingredients into your large food processor, all the power to you. I couldn’t, so I removed half. Combine remainder of ingredients (except chocolate chips) and pulse until combined. Adjust sweetener.
4. Stir in chocolate chips.
5. Place batter into prepared pans and bake for 30-45 minutes. It does not need to be cooked through, it will just be more gooey and will firm up as it cools. Allow to cool 15 minutes before removing from pan. Store at room temperature or in the fridge for up to 2 days (it didn’t last any longer than that in my kitchen!)
Serves 16 (2 pies, serving 8 each).
(consider halving the recipe)