If you’re in the mood for a quick and easy treat, look no further. I was feeling creative the other night and wanted to use a couple very ripe plantains and the last scoops of cashew butter in my jar. The result? Super soft and sweet, flourless plantain blondies, sprinkled with chocolate chips! Sound interesting? Let’s make blondies!
First we start with a couple ripe plantains. I love keeping plantains around the house—they are great fried to add to a wrap, sliced thin and baked, for chips, or ripened and used in sweet treats (like my plantain cookies).
Plantains are naturally very sweet when ripe—we’re talking almost black here—and because of this, I was able to avoid using any extra sweetener in this recipe!
The creamy cashew butter and coconut oil keep the blondies moist, while the eggs and arrowroot powder give them their soft texture and hold them together.
I love serving these blondies as a dessert at parties, packed for picnics, or paired with ice cream for weekend sundaes.
With 8 simple ingredients and less than 45 minutes you can have these delicious flourless plantain blondies on your table this week!
- 2 plantains, very ripe, pealed and cut into large chunks
- 1 Tbsp. [url href=”https://www.amazon.com/gp/product/B00DS842HS/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00DS842HS&linkCode=as2&tag=thelocalsprou-20&linkId=bd5048e63fc63d1410f74f55220418d6″ target=”_blank” rel=”nofollow”]coconut oil[/url], hard
- 2 Tbsp. cashew [url href=”https://www.amazon.com/gp/product/B005H90IHY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B005H90IHY&linkCode=as2&tag=thelocalsprou-20&linkId=153e94e6e79550a2ce0b42432b1f2b0c” target=”_blank” rel=”nofollow”]butter[/url], unsweetened (use [url href=”https://www.amazon.com/gp/product/B01N3KS6OG/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01N3KS6OG&linkCode=as2&tag=thelocalsprou-20&linkId=37b2ff9ff75205c94c8750eb7d8f86c7″ target=”_blank” rel=”nofollow”]sunbutter[/url] for nut-free option)
- 1 1/2 Tbsp. [url href=”https://www.amazon.com/gp/product/B0032FE3DU/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0032FE3DU&linkCode=as2&tag=thelocalsprou-20&linkId=fbbfbe53cbe2f0a5ba3f4014feae8f18″ target=”_blank” rel=”nofollow”]arrowroot powder[/url]
- pinch salt
- 1 tsp vanilla
- 2 eggs
- 1/4 cup [url href=”https://www.amazon.com/gp/product/B000HDJZWO/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000HDJZWO&linkCode=as2&tag=thelocalsprou-20&linkId=a7b0f794ec459d3ed17e5a2decb8a10b” target=”_blank” rel=”nofollow”]dairy-free chocolate chips[/url] (or use regular if not df)
- Preheat oven to 350 degrees F. Lightly grease an 8×8 inch baking pan and set aside.
- In a food processor, cream the plantains, coconut oil, cashew butter, arrowroot powder, and salt.
- Once a thick dough forms, add vanilla and eggs. Blend until smooth and creamy, scraping sides as needed.
- Dump batter into baking pan and smooth with rubber spatula. Sprinkle with chocolate chips.
- Bake for 20-25 minutes, or until lightly browned, and a toothpick inserted in the center comes out clean.
- Let sit in pan for 10-15 minutes, slice, and serve.
- Leftovers will keep in airtight container for 2 days on counter or up to a week in the refrigerator.
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