1cupJapanese Sweet Potato, oven roastedHannah Yam, or regular sweet potato
1cupgarbanzo beans, rinsed and drained, reserve some aquafaba - the cooking liquid
2tablespoonsaquafaba, cooking liquid from the beans
1cuprolled oatscertified GF for those who avoid gluten
1/2cupripe mashed banana (4.5 ounces)
1/4cuppeanut powder, no added salt or sugar
4 - 6eachdates , pitted - adjust to your personal preference
1/2teaspoonvanilla powder, or vanilla extract
1teaspoonground cinnamon
1/4teaspoonfreshly ground nutmeg
1/2teaspoonbaking powder
1/2 teaspoonbaking soda
Topping
1/4cupchocolate chips
Instructions
Preheat oven to 350 degrees.Place all ingredients except the chocolate chips into a food processor. Process until well incorporated. You may have to stop the processor and scrape down the sides to be sure all ingredients are mixed in.
Spoon the batter into a 9 inch silicone round or square pan.
Sprinkle the chocolate chips evenly over the top of the blondies.
Bake for 25-30 minutes or until a tooth pick inserted comes out clean.
Remove from oven and let cool on a wire rack before cutting.
Serving suggestion: Top each slice with a scoop of my Peanut Butter Banana Nice Cream and Vegan Chocolate Sauce.
Notes
Substitutions:Bananas - use 1/2 cup more sweet potato - you may need to use more dates for sweetnessAquafaba - apple sauceJapanese Sweet Potato - Hannah Yam or a regular sweet potato. JSP's and Hannah Yams are sweeter than regular sweet potatoes so you may need to use more dates.Unsweetened Chocolate Chips - semi sweet chocolate chips but they will have added sugar, be sure they are dairy free.Serving Suggestions:Serve with a scoop of Peanut Butter Banana Nice Cream & Chocolate Sauce