Peanut Butter Chocolate Chip Blondies

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(Thank you, Traci, for sending me this recipe yesterday!)

Peanut Butter Chocolate Chip Blondies

Ingredients
1/2 cup plus 1 tablespoon agave nectar
1/4 cup coconut oil
1/2 cup all-natural peanut butter, smooth
2 teaspoons vanilla extract
1/4 cup light coconut milk (I used coconut-almond milk)
1 1/3 cup whole wheat pastry flour
1 1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon sea salt
1 cup walnuts, chopped (the original recipe called for salted peanuts)
1 cup semi-sweet chocolate chips

Optional: Serve with a mini-scoop of Peanut Butter Zig-Zag vegan ice cream (I used a melon baller for my scoops). Yum.

Directions
– Preheat oven to 325 degrees. Lightly grease an 8 by 8 inch baking pan and line with parchment paper, leaving about an inch of parchment paper on each side to use as handles to remove the blondies.
– In a medium-sized bowl, combine agave nectar, coconut oil, peanut butter, vanilla extract and coconut milk. Beat with an electric mixer until smooth and fully combined.
– Add flour, baking powder, baking soda and salt. Beat on low until combined.
– Stir in chopped walnuts and chocolate chips. Pour batter into prepared baking pan.
– Bake for 20-25 minutes or until just golden around the edges. Let cool before removing blondies from the pan. Allow to cool before cutting into 16 bars.

NOTE: I halved the recipe above to make a smaller batch, and mine were done cooking in under 20 minutes. I started checking them at around the 15-minute mark to watch for browning of the edges.

Adapted ever-so-slightly from A Dash of Sass’s Sweet and Salty Peanut Butter Chocolate Chip Blondies, which were adapted from Fragrant Vanilla Cake’s Sweet n’ Salty Peanut Blondie Wedges

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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