Ingredients

The following ingredients have 4 Servings
  • 246g (1 cup) Unsweetened Applesauce
  • 300g (2 cups) Garbanzo Beans ((drained and rinsed well!))
  • 1½ tsp Liquid Stevia Extract
  • 240g (2 cups) Peanut Flour
  • 96g (½ cup) Granulated Erythritol
  • ½ tsp Salt
  • 1 tbs Double-Acting Baking Powder
  • ½ cup Roasted Peanuts
  • 3 tbs Water
  • 2 tbs Natural Peanut Butter
  • 2 tbs Coconut Oil ((softened))
  • ¼ cup Unsweetened Natural Cocoa Powder
  • 2 tbs  Powdered Erythritol

Instruction

  • Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
  • In a food processor, add the applesauce, garbanzo beans, stevia extract, peanut flour, erythritol and salt.  Blend until completely smooth.
  • Last, add the baking powder.
  • Scoop the mixture into the prepared pan and spread it out (I used an offset spatula to spread it out).
  • Sprinkle on the peanuts and lightly press them into the blondie batter.
  • In a small bowl, whisk together the water, peanut butter, coconut oil, cocoa powder and powdered erythritol.  Spread this over the blondie batter.  Bake for 45 minutes.  Let cool, then slice and serve!