We’re more than halfway through this thing, kids! Are you still with me?
The original for this PB & J take on a the classic blondie appeared at Number 12 on 29 Ways to Honor the Glory of Peanut Butter & Jelly with a mouthwatering recipe from Averie Cooks. I did the vegan thing on it and used dates instead of sugar.
Vegan Peanut Butter and Jelly Blondie Bars
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
Description
Classic blondies kicked up a notch with creamy peanut butter and sweet blackberry jam. Sugar-free and vegan as all get out.
Ingredients
Scale
- 1 1/4 cups whole wheat pastry flour
- 1/4 coconut flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch salt
- 1 tsp. cinnamon
- 1 Tbsp. coconut oil, melted
- 1/4 cup creamy or chunky natural peanut butter
- 4 oz. unsweetened applesauce
- 3/4 cup nut milk
- 1 cup dates, soaked, drained, and chopped
- 1/2 cup peanuts, chopped
- 1/4 cup natural peanut butter
- 1/4 cup seedless blackberry (or other) fruit-sweetened jam
Instructions
- Lightly spray a 9″x9″ pan, line with parchment and lightly spray again. Preheat the oven to 350F.
- In a large bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a blender, combine the coconut oil, 1/4 cup peanut butter, applesauce, nut milk, and dates. Process until very smooth, scraping down the sides of the blender to make sure the ingredients are all nicely incorporated.
- Pour this mixture into the dry ingredients and stir to combine – adding more nut milk or water if the batter seems to thick. Stir in the chopped peanuts. Pour the batter into the prepared pan and spread so that it reaches the sides and is even. Drop peanut butter and jelly by the tablespoonful onto the top of the batter and then run a knife through, creating a marbled effect.
- Bake the blondies for about 25 minutes – don’t over bake. Let them cool in the pan and then remove and cut into pieces.
Nutrition
- Serving Size: 16
- Calories: 208
- Sugar: 10
- Sodium: 110
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Protein: 6
- Cholesterol: 0
Thanks for trying my recipe & making it work for your needs! Great job!
Thanks, Averie!
A friend just sent me Peanut Butter Comfort – I’m in PB heaven!
I bet the dates are a lovely addition to these, making it nice and richly sweet.
I’m so grateful for dates ;-)!
I’m definitely still with you! Another awesome looking recipe. I’m saving up quite a stack to try when the craziness of veganmofo is over!
Only halfway through…sigh ;-)! I know – how will we ever make all of the recipes we’re collecting?!
Love that you used dates in here! They look yummy!
I always feel better when I can cut the sugar!
Oh definitely! 😀
I love Averies recipes a lot too! You made this a glorious tasty recipe, Anne! 🙂 Yummmm!
Still with ya! 😉 These look great, and I love sugar-free treats… guilt-free!
Thanks, Barb!
Looks amazing! I love, LOVE peanut butter so I’m still with ya!
I still love it, too ;-)!
I can’t believe all the amazing and “grown up” things you’re doing with pb & j girlfriend! So fun!! Celeste 🙂
Lots more to come – even a couple of savory recipes. Now that’s adult :-)!
I don’t know how you do it! Sugar free and looking amazing. 🙂
Standing on the shoulders of giants – so many creative cooks/bakers out there!
Gorgeous, as always!
🙂
still here but sometimes just in the background without a comment 🙁 thumbs up with all my kind of ingredients a must make!!
You got my back! Thanks, GiGi!
These look so good, and I love that they’re sugar free!
These look like they’d be a lovely accompaniment to my morning tea. I’m puzzled by the word ‘blondies’ though, I’ve never heard of the word in connection with a sweet treat, where does it come from, do you know?
Well, you have your brownies, right? Those are chocolate. But blondies have no chocolate so they’re lighter in color. That’s the best explanation I can come up with :-).
Of course! It all makes perfect sense now, thank you.