My friend Pamela Salzman has earned quite the reputation in Los Angeles for her “healthy meets delicious” cooking classes and recipes. In her first book, “Kitchen Matters“, Pamela shares some of her most popular whole food-based dishes, taken straight from her cooking classes (where they’ve been taste tested and approved by hundreds of particular Los Angeles women!). This particular recipe is one of my favorites from her book and my whole family absolutely loves it when these blondies are around – I didn’t even bother to tell them that the base is actually white beans and not flour.
Click HERE to purchase a copy of “Kitchen Matters” by Pamela Salzman.
4 T. grass-fed butter or 1/4 cup virgin coconut oil
1 1/2 cups cooked white beans, or 1 (15ounce) can, drained and rinsed (I used cannelini beans)
1/2 cup tahini (preferably raw)
2 large eggs
2/3 cup muscovado sugar or light brown sugar
1 tsp. vanilla extract
1 tsp. aluminum-free baking powder
1/4 tsp. sea salt
3/4 cup DF semisweet chocolate chips
6 T. unsweetened shredded coconut
6 T. chopped pecans
Preheat the over to 350 degrees. Grease an d8-inch square pan with cutter or coconut oil and line with unbleached parchment paper.
In a food processor, fitted with the metail blade, combine the melted butter, white beans, tahini, eggs, sugar, vanilla, baking powder, and salt. Process until smooth. Stir in 1/4 cup of the chocolate chips.
Pour the batter into the prepared baking pan.
In a medium size bowl, mix together the remaining 1/2 cup of chocolate chips and the shreddec coconut and chopped pecans. Spread evenly on top of the batter and press lightly into the batter.
Bake for 35-40 minutes, or until the cake springs back when pressed in the center. Remoce from the oven and allow to cool completely on a wire rack before cutting. Leftovers can be refrigerated for up to 5 days. Even more delicious cold.