why let the black beans have all the fun?

I love them that way, but I’m planning on playing around with the ingredients a bit in the future.

1 x 15oz can white/cannellini beans, drained and rinsed

2 T vegetable oil

2 t pure vanilla extract

3/4 cup sugar in the raw

1/2 cup unsweetened applesauce [one of those individually-packed applesauce containers is what I used]

1/2 cup shredded coconut

1/2 cup pecans halves

1/3 cup quick-cooking oats

2 T light spelt flour

optional: throw in 1/3 cup vegan butterscotch chips or 1/3 cup vegan white chocolate chips or 1/3 cup semi-sweet chocolate chips

preheat oven to 350F. prepare 8×8 square pan with non-stick cooking spray.

place oats in food processor, pulse several times and process until coarse flour consistency is reached.

add remaining ingredients in your food processor and blend until combined and smooth. pour into prepared pan, bake for 30 minutes or until brownies appear to be set and firm.

let cool completely before attempting to serve, and even better: let the blondies chill in the fridge overnight or at least for a couple of hours, otherwise your blondies will be mushy.

for the raspberry sauce: feel free to double this, as I only needed to cover half of the blondies.

1 cup frozen raspberries

2 T agave nectar

2 T arrowroot powder

in a small saucepan, thaw rasbperries on medium heat, stirring often.

in a small bowl, whisk together agave and arrowroot until dissolved.

pour arrowroot mixture into now-thawed out raspberries, let cook for a few minutes.

let cool before pouring on top of blondies. top with chocolate chips, shredded coconut, or nuts, if you’d like.