You won’t believe what these are made of!  I feel like I am really starting to rock the science of substitutions (watch out for a post on just that topic next week).

These are so moist that I wasn’t sure what to call them.  First they were blondies, but then they are darker/warmer in colour…there is a lot of cinnamon in them.  They taste as rich as brownies, but are more moist.  They are like a combo of pecan pie and brownies…without the nuts?  ALSO, of course, they are healthy, and contain a decent amount of protein and fiber!  So everybody wins. I am open to better name ideas.  But please, don’t make fun of gingers.  Trust me, if these are gingers, they are delicious.


  • 1 cup pitted dates
  • 2 cups chickpeas
  • 1/2 cup egg whites
  • 1/2 fat free cottage cheese
  • 1.5 tbsp cinnamon (or to taste…I like a lot of cinnamon)
  • 1/2 tbsp nutmeg
  • 1/2 tbsp ginger
  • 1 tbsp baking powder

In the food processor:

  1. preheat oven to 350
  2. pulse dates for a minute or so in food processor
  3. add chickpeas and blend (a minute or two)
  4. add liquid ingredients through feed tube
  5. add powder ingredients
  6. pour into 9′ X 13′ baking pan (I lined mine with parchment paper)

I baked it for 30 minutes, literally because I really wanted to try this recipe idea, and I had to run out the door.  They are very moist.  If you prefer a crunchier bottom/outside, you could definitely leave them in longer.  Either way, very yummy!  (all of this is safe to eat at any amount of being cooked, anyhow)!

What’s your favorite dessert?

Lauren Breuer

Author Lauren Breuer

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