Fudgy Pumpkin Blondies

Every year, for Christmas, I make my clients yummy delicious treats and I meany YUMMY! I won’t hold back either. Last year, I made “Slutty Brownies” which was a brownie-layer, chocolate chip cookie layer, Oreo-layer, Caramel-layer, and then topped with a brownie-layer. It was ridiculous! However, talk about unhealthy! So maybe this year, I’ll try this brownie recipe from my friends at iFoodReal.com!

INGREDIENTS:

  • 1 cup rolled oats
  • 14 oz can chickpeas, drained & rinsed
  • 10 Medjool dates, pitted
  • 15 oz can (1 3/4 cups) pumpkin puree
  • 1/4 cup coconut oil (melted)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder, aluminum-free
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips or chunks
  • cooking spray

 

INSTRUCTIONS:

  • Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with unbleached parchment paper and spray with cooking spray.
  • Add oats to a powerful blender or food processor and process until finely ground.
  • Add remaining ingredients, except chocolate chips, and process until smooth. Add chocolate chips and stir to mix.
  • Pour batter into baking dish, level with spatula and bake for 25 minutes. Remove from the oven and let blondies cool for 10 minutes. Transfer to a cooling rack and let cool completely before slicing. Drizzle with chocolate drizzle if you wish. Cut into 16 squares.

(Storage Instructions: Refrigerate in an airtight container for up to 7 days or freeze for up to 3 months.) [Credit: iFOODreal.com]