Blondies get a fall makeover with this protein packed recipe. Well loved by all Vega taste-testers, this is one of our favorite ways to eat more pumpkin. Not only does it have premium plant-based protein in each bite, you’re also sneaking veggies and greens into dessert.
- ¼ cup coconut oil, softened
- ½ cup brown sugar
- ¾ cup nut butter
- 1 cup canned pumpkin purée
- 1 tsp vanilla extract
- ½ cup gluten-free all-purpose flour
- 1 serving Vanilla Vega® Protein & Greens
- 1½ Tbsp pumpkin pie spice
- 2 tsp baking powder
- Pinch of sea salt
Preheat oven to 350F. Grease an 8 x 8 cake pan and line with parchment paper.
Combine coconut oil and sugar using a mixer beat until soft.
Add in nut butter, pumpkin and vanilla.
Mix dry ingredients together.
Combine wet and dry ingredients.
Pour batter into cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
Cool completely before cutting.