Does a flourless, whole, plant-based, refined ingredient free, 2-step raspberry & white chocolate blondie sound too good to be true? Well it's not! Even better: the ingredient list is super short and the main ingredient is a nutrient powerhouse: chickpeas! I'm all about the easy-to-bake treats lately and this one is absolutely no exception. Many trials and variations go into each of my recipes so much is learnt along the way that I can then share with you! I like to include a little cooks notes section at the bottom of this post where I can help you with your cooking adventure. Please feel free to leave a comment with any further questions as I am sure others have the same one! This is a community after all! x Harry
Prep time: 5 minutes Cook time: 1hr Difficultly: Easy
BLONDIE 1 1/2 cups (240 g approx.) cooked chickpeas, drained and rinsed 1/3 cup (85ml) cup maple syrup 3 tablespoons smooth nut or seed butter (peanut butter, cashew butter, almond butter, tahini-*if using tahini see cooks notes) 1/2 teaspoon baking powder 1/4 teaspoon bicarb soda 1/2 teaspoon vanilla pinch salt EXTRAS 80g plant based white chocolate (I used loving earth), roughly chopped 1/2 cup frozen raspberries, roughly chopped
Pre-heat oven to 160 degrees, fan forced.
Combine all blondie ingredients in a powerful blender or food processor and blend until smooth.
Add 2/3 of the white chocolate and frozen raspberries and mix until evenly combined.
Line a medium sized slice tin with baking paper. Pour batter evenly over the base and smooth. Add a scattering of the remainder of the white chocolate and raspberry.
Place in the oven to bake for approx 60 minutes. It will crisp and brown on the top.
Remove from the oven and leave to cool.
COOKS NOTES Blondie or brownie? - The rules are... there are no rules! You can totally add a couple of tablespoons of cacao powder into the mix and you will have yourself a delicious brownie too! Flavour - With so many wonderful clean plant-based chocolates available these days I can't go past the raspberry & white choc combo. It's not the only delicious addition to this blondie though! I also love: Ginger & Fig, Blueberry & Chocolate, Pistachio & rose water! Butters - I love using wholefood sources of fat in my baking like nut butters, coconut and avocado. I have tried creamy natural unsalted peanut butter, almond butter & tahini (sesame seed paste). All worked a treat. I did find the tahini caused it to be slightly more moist and the peanut butter leant a stronger flavour! Nut and seed butters vary a lot in consistency. I have provided an average so adjust quantity according to the dryness of your butter! If you do use tahini I recommend adding in 3/4 cups of oats and blending to a flour before adding all other ingredients. Freezing - We have always gobbled this delicious blondie up well before I have had a change to freeze it (I know, that is quick! But it is that good!) but I think it should freeze ok. If you do please let me know how you went in the comments! Storage - As above, freezing is an option. For all else, if you are enjoying it within the same day I do recommend not refrigerating it. If you would like it to last a few (3 or so) days store it in the refrigerator in an airtight container. I recommend heating it in an oven before enjoying! Its just so delicious that way! Equipment - A high powdered blender or food processor does make the difference here! I use an old thermomix. A magi-mix would work well here too, technically a food processor. If you have a wide base high powdered blender on hand that should also do the trick! You can also use reusable non-stick silicone baking sheets instead of what I have used here (compostable baking paper). Chickpeas - Gosh I love them! I just make sure I really rinse and drain them well to remove as much of the phytic acid (enzyme inhibitor - the plants protective mechanism) as possible. I used chickpeas I had cooked from dried but you can also use canned chickpeas.