Scrumptious Vegan Blondies


Mind, body & spirit coach Zain Saraswati Jamal whips together some fiber-rich, gluten-free, vegan blondies. Grab the food processor and preheat the oven; you'll have delicious blondies ready for your pleasure in just an hour! Zain adds pecans and chocolate chips to hers, but feel free to experiment and make these blondies your own with your favorite additions.  Good luck getting these to a plate; they'll likely disappear right out of the pan!


Vegan Blondies Recipe


  • 3 cups white cannelli beans (or white kidney beans)
  • 3 cups medjool dates
  • 4 tablespoons crunchy organic peanut butter
  • Pinch Himalayan crystal salt
  • 5–10 drops vanilla crème stevia
  • 1 ½ tablespoons natural vanilla
  • 1 teaspoon baking powder
  • ¼ vanilla bean (optional)
  • Pecans to your preference
  • Vegan chocolate chips to your preference


Preheat oven to 300° F.

Add beans and half of the dates to food processor and blend. Gradually add the rest of the dates until smooth. Then add the rest of the ingredients and blend until thoroughly incorporated.

Line an 8”x8” pan with parchment paper and blondies_vegan_recipe_picdrop half of the batter into the pan. Spread the batter evenly and add pecans and chocolate chips. Add the rest of the batter, spread evenly, and top with more chocolate chips and pecans if you like. (Press the toppings into the dough.)

Bake for 45 minutes. Let cool slightly and serve it up!



Our amazing team of Sunwarriors creates the healthiest Plant-Based Proteins & Supplements. Our mission is to nourish & Transform The Planet.


Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

Share This Post

Sunwarrior likes to share. Please feel free to repost articles as long as you always link back to the original and credit the author.

Leave a comment

Please note, comments must be approved before they are published