I LOVE Peanut Butter. I LOVE Chocolate. Put those two together…



These Peanut Butter Blondies are moist, gooey, and decadent. And did I mention, they can fit into pretty much anyone’s diet, regardless of what their macros are. They are gluten free, vegan (minus the chocolate chips), and have a bit of protein in each bite! Plus, they are SUPER easy to make!!

This recipe is adapted from Joy Food Sunshine’s original recipe:

Healthy Peanut Butter Blondies found here.


  • 240g Garbanzo Beans (15oz can, drained/rinsed)
  • 1/4 cup Creamy Peanut Butter (I used Smart Balance)
  • PB2 (6 Tbsp mixed with water until smooth & creamy consistency)
  • 1/4 cup Walden Farms Pancake Syrup
  • 12g Coconut Sugar (3 tsp)
  • 1 Tbsp Unsweetened Cashew Milk
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1.5 servings Dark Chocolate Chunks
  • 3 Tbsp mini chocolate chips


  1. Preheat oven to 350 degrees F. Grease an 8″ or 9″ glass baking pan and set aside.
  2. Put all ingredients except for chocolate chips into your blender (high quality) or food processor. (I used the Ninja blender)
  3. Blend until creamy and smooth.
  4. Once smooth, add chocolate chips (set about 1 tbsp aside) and mix by hand.
  5. Pour mixture into your prepared pan and spread out evenly.
  6. Sprinkle the rest of the chocolate chips on top
  7. Bake in your preheated oven for 20-25 mintues until the edges just pull away from the pan, the top is set and slightly golden brown. I like mine a bit undercooked and gooey, so I pulled it out at about 22 minutes.
  8. Slice into 9 servings and enjoy!


Macros per slice: 4.7P/15C/6.7F


Want to learn more about “Flexible Dieting” and how you can eat the foods you love and still reach your goals? No food restrictions, just learning how to fuel your body properly with balance & flexibility.
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