I am always experimenting in the kitchen to create healthier alternatives to satisfy a sweet tooth without being a total blood sugar spike.
This white bean snacking cake is a riff on my chickpea blondies. While the blondies are dense and fudgy these are light and cakey. They have some notes of butterscotch and caramel. Brown butter adds a rich toasty flavor but you can totally skip this step and simply melt your butter. White beans and almond butter add a boost of protein and healthy fats. And of course these have our daily dose of nutrient rich dark chocolate.
If you have never made bean based bars before they’re quick and easy and made from ingredients that you’re likely to have in your pantry. They also make a fun baking project with the kids-just throw your ingredients in a food processor, blend until creamy, fold in some chocolate and bake.
prop tip- These are even better the next day out of the fridge!
Notes on ingredients
I like using fresh beans when I have them on hand- I cook the full bag in my instantpot when I am making a chili or stew and have plenty leftover. But when I am in a pinch my pantry is always stocked with a few cans of beans. If you are using canned beans make sure to drain and rinse them well.
I am a big fan of high quality cultured butter but these can easily be made dairy free with coconut oil or your favorite plant based butter.
Brown Butter and White Bean Snacking Cake
Description
This white bean snacking cake is a riff on my chickpea blondies. While the blondies are dense and fudgy these are light and cakey. They have some notes of butterscotch and caramel. Brown butter adds a rich toasty flavor but you can totally skip this step and simply melt your butter. White beans and almond butter add a boost of protein and healthy fats. And of course these have our daily dose of nutrient rich dark chocolate.
Ingredients
1.5 cups white beans or 1 can white beans, drained and rinsed
1/2 cup almond butter
1/4 cup brown butter* or coconut oil, melted
2 eggs
1/4 teaspoon salt
2/3 cup coconut sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/4 tsp cinnamon – optional
1/2 cup chocolate chips, plus more for topping
flaky salt for sprinkling -optional
* When browning butter some of the liquid evaporates during the cooking process. I like to start with 5 tablespoons and then measure 1/4 cup after browning.
Instructions
- Preheat the oven to 350. Spray and line a 8X8 inch baking pan with parchment.
- Brown the butter and set aside-cut the butter into pieces and add to a sauce pan. Over medium heat and allow to melt and continue to cook stirring constantly until the milk solids separate-about 7-10 minutes. The butter should smell nutty and be golden brown in color. Remove from the heat and allow to cool for a few minutes.
- In a food processor add beans, almond butter, brown butter, eggs, vanilla, salt and baking powder. Process until smooth and creamy scarping down the sides in necessary. Fold in chocolate chips. Spread into the prepared baking dish and sprinkle with more chocolate and flaky salt.
- Bake for 35-40 minutes. Allow to cool. Serve at room temperature or cold from the fridge.
Notes
I like using fresh beans when I have them on hand- I cook the full bag in my instantpot when I am making a chili or stew and have plenty leftover. But when I am in a pinch my pantry is always stocked with a few cans of beans. If you are using canned beans make sure to drain and rinse them well.
I am a big fan of high quality cultured butter but these can easily be made dairy free with coconut oil or your favorite plant based butter.
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