X

Good Food Good Vibes, Science-based Health.

Get The NS Newsletter: What's your jam? Select one or all.

No Thanks
Eat Well Oct. 28. 2014
Desserts

Blondie Fig Fudge Squares

Oct. 28. 2014
Desserts
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

I’m going to start out by saying, these are amazing. Blondie Fig Fudge Squares may very well become your new go-to recipe when you’re craving something sweet, yet don’t want to fuss with baking something- these require absolutely no cooking if you choose! These blondies can be made two ways, no-bake or baked, both options are equally delicious and should leave you feeling amazing. They’re sweetened naturally with whole food ingredients like the obvious being figs and the less obvious being cashew butter and chickpeas. I hope you give these a try this Halloween for a healthier spin on candy and treats, and of course can be enjoyed year round.

The first time I ever tried a blondie was in Columbus Ohio while in school at Ohio State University, it was a place called Sugardaddys, a very well known brownie/blondie shop, and let me tell you they were amazing. BUT, living a whole foods lifestyle nowadays has me rethinking the ingredients used in typical brownie and blondie recipes therefore I took on the challenge to recreate that delicious blondie with a Nutrition Stripped twist. I use only a handful of whole food ingredients, all of which are not traditional ingredients used in blondies, that’s the fun of it! Cashew butter, chickpeas, and dried figs give these blondies a natural sweetness without using refined sugars, refined carbohydrates, and any other funky ingredients.

I’m so grateful that figs have a relatively long season, they coast from summer into fall effortlessly and I still snag any chance I can to use them in recipes. The figs in these blondies definitely serve a purpose far beyond acting as a natural sweetener, they act as a great binder to hold the fudge squares together. The base of these blondies are from good ole’ chickpeas! Believe it or not, chickpeas and beans in general, make great bases for baked goods like brownies, fudges, and even cakes without using flours of any kind. Beans and legumes are wonderful sources of fiber and protein, both of which typically aren’t found in things like blondies.

Just as I mentioned, there’s no fuss when making these blondies since there’s literally no cooking involved if you choose it to be. For the no-bake version, you simply blend all the ingredients together, pour into a square baking pan and let set in the fridge for a couple of hours. Both the coconut oil and nut butters are used to keep everything together or else the entire recipe would fall apart! Coconut oil is solid at room temperature and most certainly is solid when chilled. making it the perfect natural binder when used in a recipe- and by the way, don’t be afraid of the saturated fats in coconut oil, they’re all good. Read a little bit more about coconut here if you’re wondering.

For the baked version you simply add a bit of baking powder and add it to the oven! Somedays when I’m craving something a warm treat, I’ll opt for the baked version, otherwise the no-bake version is great when you’re craving a chilled fudge. I hope you like them both and can’t wait to hear which way is your favorite. Baking brownies or incorporating beans of any kind in a dessert seems odd, I know. Just like I know when I added sweet potatoes to chocolate cake; but it’s worth it and so delicious! The beans act as a starch, similar to how a flour would work in baking, but beans have the added bonus of giving a dessert added fiber and protein.

Blondie Fig Fudge Squares
Recipe Type: dessert
Author: McKel Hill, MS, RD, LDN
Prep time:
Total time:
Serves: 16
A gluten free blondie fudge blondie made two ways, with under 5 ingredients including chickpeas and figs. GF VGN
Ingredients
  • 1 can (15 ounces) organic chickpeas, well rinsed
  • heaping 1/2 cup dried figs
  • 1/3 cup almond milk
  • 4 tablespoons coconut oil
  • 1/3 cup cashew butter (may use almond butter)
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • BAKING VERSION ONLY, add:
  • 2 tablespoons almond flour
  • 1 teaspoon baking powder
  • 2 tablespoons flax seed soaked in 3 tablespoons water [url href=”https://nutritionstripped.com/vegan-egg-replacers/” target=”_blank”](vegan egg)[/url]
Instructions
  1. NO-BAKE VERSION:
  2. If your dried figs are not soft, soak them in water for about 30 minutes or until softened.
  3. Rinse the canned chickpeas very well. Add soaked figs, rinsed chickpeas and all remaining ingredients to the blender and blend until smooth, the end result will be very dense like fudge, if the batter is too thin add more chickpeas or cashew butter. Using a parchment paper lined square baking pan, pour the batter into the pan and spread evenly with a spoon or rubber spatula. Refrigerate this for about 2 hours or until firm. Once chilled, simply lift the parchment paper up, which will also lift the batter in a square form. Using a sharp knife, slice the bar into fourths, starting with a cut down the middle and working your way out. Repeat this horizontally as well as vertically to get the squares. Store in the fridge until cool and enjoy chilled or room temperature.
  4. BAKING VERSION:
  5. If your dried figs are not soft, soak them in water for about 30 minutes or until softened.
  6. Rinse the canned chickpeas very well. Add soaked figs, rinsed chickpeas and all remaining ingredients to the blender and blend until smooth, the end result will be very dense like fudge, if the batter is too thin add more chickpeas or cashew butter. Using a parchment paper lined square baking pan, pour the batter into the pan and spread evenly with a spoon or rubber spatula. Add baking powder and “flax egg” to the blender and blend. Preheat the oven to 350 degrees F, bake for 30 minutes or until firm, take out of oven to cool before enjoying.
Notes
NO-BAKE // these will be very sticky and are best served chilled or even right out of the freezer

I really hope you try these, they’re such a crowd pleaser! I love seeing your recreations and pictures of you making them, sharing them with friends, etc. Use the #nutritionstripped so I can see and share!

xo McKel

Also, I have really awesome news, the first official Nutrition Stripped Supper Club event is live! I hope all of you who couldn’t make it to the sold out event last weekend can make it this time around! Click here for details of this intimate gathering celebrating whole foods- vegetarian and gluten free.

The Recipe

Serves 16

Print

Ingredients:

  • 1 can (15 ounces) organic chickpeas, well rinsed
  • heaping 1/2 cup dried figs
  • 1/3 cup almond milk
  • 4 tablespoons coconut oil
  • 1/3 cup cashew butter (may use almond butter)
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • BAKING VERSION ONLY, add:
  • 2 tablespoons almond flour
  • 1 teaspoon baking powder
  • 2 tablespoons flax seed soaked in 3 tablespoons water [url href=”https://nutritionstripped.com/vegan-egg-replacers/” target=”_blank”](vegan egg)[/url]

Directions:

  1. NO-BAKE VERSION:
  2. If your dried figs are not soft, soak them in water for about 30 minutes or until softened.
  3. Rinse the canned chickpeas very well. Add soaked figs, rinsed chickpeas and all remaining ingredients to the blender and blend until smooth, the end result will be very dense like fudge, if the batter is too thin add more chickpeas or cashew butter. Using a parchment paper lined square baking pan, pour the batter into the pan and spread evenly with a spoon or rubber spatula. Refrigerate this for about 2 hours or until firm. Once chilled, simply lift the parchment paper up, which will also lift the batter in a square form. Using a sharp knife, slice the bar into fourths, starting with a cut down the middle and working your way out. Repeat this horizontally as well as vertically to get the squares. Store in the fridge until cool and enjoy chilled or room temperature.
  4. BAKING VERSION:
  5. If your dried figs are not soft, soak them in water for about 30 minutes or until softened.
  6. Rinse the canned chickpeas very well. Add soaked figs, rinsed chickpeas and all remaining ingredients to the blender and blend until smooth, the end result will be very dense like fudge, if the batter is too thin add more chickpeas or cashew butter. Using a parchment paper lined square baking pan, pour the batter into the pan and spread evenly with a spoon or rubber spatula. Add baking powder and “flax egg” to the blender and blend. Preheat the oven to 350 degrees F, bake for 30 minutes or until firm, take out of oven to cool before enjoying.

NS Society


Grocery Shopping Must-Haves Dietitian Approved

The 5 Items Always on My Grocery List

NS Pillars Of Health

Improve Your Digestion With This Easy Reset

Coconut Flake Quinoa Porridge Recipe | Nutrition Stripped

Coconut Quinoa Flake Porridge

Exclusive online nutrition resources and recipes — a $5.99 monthly subscription to know more about living well.

Join Now

Did you try it out?

Share Your Thoughts & Images

  • Is it 1/2 cup dried figs?

  • Zoe

    Hey! So I’m allergic to cashews and was wondering if I could use peanut butter instead? These look delightful!!! Do you prefer them baked or raw?

    • You can use almond butter which would be a better fit or sunflower seed butter! I love them both ways- prefer cooked 🙂

  • The Green Kitchen Editor

    This sounds great! I notice you don’t use a sweetener like agave or maple syrup. Just wondering if the figs provide enough sweetness? Never baked using chickpeas before so I’m really keen to try this one!

    • Yes, the figs give it a nice sweetness and they’re not supposed to be super sweet- they’re a healthier treat so I keep it light even on the natural sugars here. You can add maple syrup if you’d like 🙂

  • This sounds amazing Mckel! Chickpeas and figs! Sign me up!

  • Vikki

    I assume you add the baking soda and flax to the blender with the rest of the ingredients and then pour in the pan?

    thanks, looks like an interesting recipe.

  • No bake version? So great! This sounds like a really interesting and delicious recipe. Will definitely try!

  • Mattie

    These look like they’d make an excellent lunchbox treat for my sister, thank you.
    Sorry to be annoying but should it be <> rather than <> in this sentence <>? I know I rarely manage to find all my little typos despite checking several times.
    Cheers for the baked idea

  • Miguelina Mateo

    Hi, this receipe looks delicious, what if i want to use regular eggs, how many should i use?
    Thanks!

  • Hi McKel,

    Just found your blog and I’m in love with it! Such great recipe! I’m blown away by the fact that this recipe uses chickpeas. Great use of healthy ingredients. Pinning now!

  • Yum! I’ve never cooked with figs, but these look SO good McKel!

  • Ray

    Hey McKel,

    Love the recipe, can’t wait to try it out.

    I *think* you got the order of adding baking powder+flax egg wrong. I suppose they too go in the blender with the figs and chickpeas? 🙂

    • Yes, that’s noted in the recipe for the baking version only 😉 I hope you enjoy these!

  • Jude Cooper

    These are amazing! I made the baked version and used two eggs instead of the flax seeds. I love baking with veggies; chickpeas was a new one and works really well. Would love to see more recipes similar to this – I love your approach of just using real whole foods instead of adding specific sweeteners.
    Thank you!