Flourless Almond Joy Blondies (Vegan)

Melissa King Healthy Brownies and Bars, Recipes

As you know, I am a big fan of flourless treats.  These Flourless Almond Joy Blondies are the latest creation.  I got the idea as I was trying to go to sleep the other night.  Yes I think about food all the time lol!  So in the morning I stopped by the store to pick up everything that I needed .

These Flourless Almond Joy Blondies were a huge hit.  Especially with my 5 year old, who kept trying to sneak more and more bites.  She had no idea these were made with beans!  If you like flourless recipes, you may also like my Flourless Salted Caramel Chocolate Chip Cookies or my Flourless Healthy Chocolate Muffins.

 

Flourless Almond Joy Blondies - My Whole Food Life

 

These decadent almond joy blondies are vegan, grain free and gluten free.  You will seriously never taste the beans!  These are that good.

If you have been skeptical of desserts with beans, you really need to try!  Trust me, one of the most popular recipes on my blog is my black bean brownies.

Flourless Almond Joy Blondies

Flourless Almond Joy Blondies

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Prep Time 10 min Cook Time 20 min Serves 9 large squares or 18 small squares     adjust servings

Healthy blondies with a secret boost of protein and fiber!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Combine all the ingredients, except the chocolate chips, in a food processor and mix until smooth.
  3. Add the chocolate chips and pulse a few more times to get them mixed in evenly.
  4. Line an 8x8 glass baking dish with parchment paper.
  5. Spoon batter into the glass baking dish. The mixture will be VERY sticky. I find wetting a spatula helps.
  6. Bake for 20-25 minutes.
  7. Let the bars cool completely before removing from the dish.
  8. Cut into squares with a pizza cutter .
  9. Store these bars in the fridge. They should last a couple weeks. Enjoy!

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45 thoughts to “Flourless Almond Joy Blondies (Vegan)”

  1. All i have to say is WOW, Melissa! You are definately outdoing yourself this week! First the lemon poppyseed muffins, now these! I was just going to make the muffins tonight but now you leave me no choice but to make these too! HAHA I can't resist anything that has nut butter :) Would these freeze well?
    Reply
  3. Those look so good. You are going to have to stop with all these recipes. My kids will be eating nothing but sweet treats all week. The Lemon Poppyseed Muffins look great also! Love all your recipes.
    Reply
    2. The muffins were a hit last night with our weekly group. The GF attendees enjoyed my addition of blueberries. I used about 3/4 cup mixed in with the dry ingredients from my freezer. Sans poppyseed
      Reply
  6. These look delicious, like all your recipes! One thing I really love about your blog is you post recipes so frequently. I love that! You seem to have endless recipe ideas and I know I can always check out your blog and find something to make. Thanks!!
    Reply
  7. Melissa I love your recipes! Any substitution for chickpeas , as I am allergic to legumes? I thought about gluten-free oatflour but, it would be great to be flourless! Thanks again!
    Reply
  8. Looks yummy! I have a question for you- do you know of an easy conversion to use garbanzo flour rather than cooked beans? I like cooking with bean flour, but am having a hard time finding recipes that call for it. Thank you!!!
    Reply
      1. Hi Melissa, I used 1 cup of chickpea flour instead of chickpeas to try it out. As I mixed it, it was so dry that I added some almond milk (I also made this with chickpeas as per recipe, so I knew the difference), but it was still quite dry when prepared. What would you recommend? Maybe coconut oil instead of almond milk? Another egg? I wonder if because flour is completely dry, the recipe then needs more moisture. Any suggestions would be much appreciated. Thanks a lot!
        Reply
          1. How much oil? 2 table spoons? I was also thinking both coconut oil and an egg. When I mixed the mixture together with almond milk, it looked just like it does with the regular recipe, so I thought it was enough, but not so...
  9. Sounds yummy! I don't often have chickpeas in the house, but I always have black or pinto beans or great northern. Can I substitute one of those (or another type of bean)? If so, would I have to change the liquid. I think chickpeas tend to be drier than other beans, even cooked... Note: I realize using another type of bean may change the "look" of the blondie.
    Reply
  11. Any ideas what you could substitute the coconut with? Do you think they would work with the same amount of ingredients if I just omit the coconut? Thanks.
    Reply
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  17. I just made these. I was a little concerned that I could smell the garbanzo beans, which is not a bad thing to me, but I am hoping to include this in my teenager's lunch. If I just say that it is a blondie, without revealing its ingredients, he'll love them. So I tasted a corner because it wasn't completely cooled yet and I couldn't wait - it is just like an Almond Joy but better because it isn't overly sweet and it isn't heavy. It is DELICIOUS!!!!! Love your recipes so much!
    Reply
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