- 1 1/2 cups Whole Wheat Pastry Flour
- 1 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 cup packed Brown Sugar
- 1 15oz can or 2 cups cooked White Beans
- 1 cup or about 10 large chopped Dates
- 1/4 cup Dark Rum, such as Myers’s
- 1 tbsp Apple Cider Vinegar
- 1 cup Water
- 1 cup chopped Macadamia Nuts
- 1/2 cup Cacao Nibs
Preheat the oven to 350 degrees.
Combine the flour, salt, baking powder, and brown sugar; set aside.
Rinse and drain the can of beans. Process in a food processor with the chopped dates and rum. Add the water and vinegar and process until a smooth puree forms.
Fold the bean puree into the dry ingredients. Stir in the macadamia nuts and cacao nibs.
Grease a 9×13 baking dish with baking spray and spread the batter evenly into the pan. Bake for about 25-30 minutes, turning the pan around in the oven halfway through. A knife stuck in the center should come out clean. Mine took 28 minutes to get nice and brown along the edges and golden on top.
Let cool, then slice into 24 squares.
Read the blog post where this recipe originally appeared: Vegan White Bean Blondies