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Peanut Butter Blondies with Cacao Nibs
10 min prep time
25 min cook time
16servings
Recipe by
Jackie Newgent, RDN, CDN
Photo by
Jackie Newgent, RDN, CDN
How to Make Peanut Butter Blondies with Cacao Nibs
If you love peanut butter cups, you’ll love these diabetes-friendly peanut butter blondies with cacao nibs! These cakey bars use natural sweeteners to pump up the flavor and nutrients for this dessert. The blondie bars are rich with peanut butter flavor and are great for when you are craving a sweet treat that won’t disrupt your diabetes management plan.
10 min prep time
25 min cook time
16servings
1 blondies
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Lightly brush the bottom and sides of an 8-inch square baking pan with 1/2 teaspoon of the oil. Line just the bottom with parchment paper. Alternatively, use a silicone baking pan.
- Add the remaining 3 tablespoons oil, the butter, and dates to a blender container. Cover and blend until just combined. Add the apple butter, egg, and vanilla and almond extracts and blend again until a smooth, pudding-like consistency forms, at least 1 minute on high speed.
- Transfer the batter to a medium mixing bowl. Add the peanut butter and salt and stir until combined. Add the flour and stir until combined. Add the cacao nibs and stir until evenly combined.
- Evenly spread the batter in the prepared pan. Bake until springy to the touch, about 25 minutes.
- Allow to cool in the pan on a rack. When cool, cut into 16 squares and serve. Or store in the refrigerator for up to 1 week or the freezer for up to 2 months.
Nutrition facts
16 Servings
-
Serving Size
1 blondies
- Amount per serving Calories 150
-
Total Fat
10g
- Saturated Fat 2.3g
- Trans Fats 0.1g
- Cholesterol 15mg
- Sodium 110mg
-
Total Carbohydrate
15g
- Dietary Fiber 3g
- Total Sugars 8g
- Protein 3g
- Potassium 170mg
- Phosphorous 65mg
Ingredients
sunflower or avocado oil (divided)
3 tablespoons + 1/2 teaspoon
unsalted butter (melted)
2 tbsp
pitted dates (about 1 cup)
5 oz
no-added-sugar apple butter (spread)
2/3 cup
eggs
1 large
vanilla extract
1 1/2 tsp
almond extract
1/4 tsp
no-added-salt, no-added-sugar peanut butter
1/2 cup
sea salt
3/4 tsp
whole-wheat pastry flour
3/4 cup
cacao nibs (or to taste)
2 tbsp
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