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Candice Kumai’s recipe for three-step blondies is full of protein-packed ingredients


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Welcome back to Well Done, Well+Good’s seriously tasty food (and drink!) video series, featuring easy-healthy-gorgeous recipes from the wellness scene’s buzziest chefs, nutritionists, and Instagram foodies.

The next time you’re tasked with bringing dessert to your book club meet-up or friend hang, choose Candice Kumai’s Golden Girl Blondies—which are packed with not one but two superstar ingredients.

The first one? Justin’s Maple Almond Butter for delicious, nutty sweetness (the high quality ingredients ensure double-tap taste every time). “Nut butters are my fave because they add healthy fats to my diet,” the Well+Good Council member says. “Plus, almonds keep my hair, skin and nails shiny.” 

And the second? Chickpeas, which are basically a protein sneak attack you can’t even taste. “I love how my Japanese ancestors use adzuki beans and lima beans for mochi and wagashi, or Japanese sweets,” Kumai says. “When I was writing my new book, Kintsugi Wellness, I began to test vegan, plant-based treats that make you feel good.” 

Plus, there’s no refined sugar added to the recipe (maple syrup pumps up the sweet factor instead).  Found: The three-step, protein-packed dessert of your dreams. 

Keep reading for the full list of ingredients, plus Kumai’s insanely simple instructions for making these buzzy blondies.

Get Started

Golden Girl Blondies

Yields up to 16 squares

1 cup almond meal
2 15-oz. cans of organic garbanzo beans (aka chickpeas), rinsed and drained
3/4 cup natural Justin’s Maple Almond Butter
1 Tbsp unrefined coconut oil
1 tsp organic vanilla
1/2 tsp cinnamon
1/4 tsp sea salt
1/3 cup Grade B maple syrup
1/3 cup unsweetened almond milk
1 tsp baking soda


1. In a powerful blender, add all ingredients and blend into a well-mixed batter.

2. Pour all ingredients into a 8-inch brownie pan, lined with parchment and sprayed with oil.

3. Bake 350 degrees for 30 minutes. Cool, serve, and devour!

In partnership with Justin’s