The series of desserts with veggies is not finished yet. To summ it up, we already had two pumpkin pies, a root veggie cake, pumpkin poppy crumble and eggplant brownies. These are all earthy, warm, rich flavours which make you feel good in the colder months. But what about sweet, green peas and a bit of white chocolate? Maybe served cold with a spoon of ice cream on the side? I can definitely see this extravagant blondie version as a dessert for a dinner in summer and the colour is simply stunning.
In order to find something to hold to as I created the recipe, I researched the big world wide web if someone already did something similar. I did not find any sweets with green peas, which surprised me a bit because young green peas have an incredible sweet delicate taste. The most frequent recipe I found was chickpea blondies often loaded with quite a lot of dark chocolate or peanut butter. I think the pairing of these ingredients is for sure tasty but it puts the main ingredient in the background. I wanted the peas to have the star role. That’s why I kept it as simple as you find it here. The only additional flavouring I’ll add next time is probably vanilla.
As the greenies are very moist, be sure to eat them up quickly or store them in the freezer. This worked very well for us: just thaw them by putting a piece in the microwave for 30-60 sec. Pair them with a very simple ice cream or eat them as they are. Of course you should not be afraid of a little “greenish” taste as they are made with vegetables but if you are open-minded enough you will love them as we did! Enough said, let’s get stuff done.
- 110g whole eggs (2)
- 400g frozen peas
- 125g plain flour
- 100ml milk
- 130g white chocolate
- 80g sugar
- sweetener (I’ve used 80g erythrol and some liquid sweetener to taste)
- Prehet the oven at 180°C and
- Thaw the frozen peas in a pan. As soon as the peas are thawed purée them. Put them aside an let cool.
- Carefully melt the white chocolate over a water bath and add it to the pea purée.
- Add milk, sugar, sweetner, eggs and flour and whisk until smooth but do not overdo it.
- Eventually adjust the texture with milk or flour.
- Eventually adjust the sweetness with liquid swwetener/sugar.
- Transfer the batter in a rather small baking tray (ours was 20 x 22 x 5cm) lined with parchment paper and bake the greenies for approx. 30-40 min. They should not be as dry as a cake but not too wet in the inside.
- Leave to cool in the pan for at least 30 min., then transfer on a grid. When it’s fully cooled down, cut the greenies into 9 squares.
- Resist the urge to eat one right away, they are best after one day in the fridge.
- I strongly advice to store them in the fridge for not more than 2-3 days as they are very moist and very low in sugar. They can be frozen without losing texture and taste. To thaw them, just put them in the microwave for 30 sec – 1 min at maximum power.
Makes 9 greenies, each having the following macros:
- 7,4g protein
- 31,2g carbs
- 7g fat
The greenies may not be everyone’s taste but if you love experimenting new food pairings as we do, you won’t be disappointed. They are moist, sweet and a very satisfying dessert for merely 226 calories. I am very much looking forward to your comments telling us how you did like them and if you did make any adjustment to the recipe. Don’t be shy and share your experience!
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