So rich and full of flavour, these raspberry blondies have to be one of my favourite cake recipes!
These blondies are crunchy on the outside and beautifully moist on the inside. Also, due to the high amount of protein and good fats in this recipe, they will help curb your sweet cravings and appetite. So, I suggest having a slice away from a meal with tea or coffee, or even after dinner to spoil yourself.
Initially, I was inspired to make raspberry blondies using white chocolate as I have tasted this flavour combination before (the unhealthy version) and it tasted really delicious. Therefore, I attempted to create this recipe using vegan white chocolate instead of dark chocolate, but for some reason the flavours did not work out the way I intended. Perhaps it was the type of white chocolate I used, but it made my blondies taste a little strange. So, I used dark chocolate instead and the flavours balanced out really well.
You could experiment with this recipe using different types of vegan chocolates and then select the one you prefer.
Raspberry Blondies
GF DF V P
Serves 8 - 10
INGREDIENTS
· 1 ¼ cup almond meal
· 1/2 cup almond butter
· 1/4 cup coconut oil (melted)
· 1/4 cup coconut sugar
· 1/4 cup coconut nectar
· 1/2 cup raspberries (roughly chopped)
· 3/4 cup vegan chocolate (roughly chopped)
· 1 tsp baking soda
· 2 tsp vinegar
· 1 tsp vanilla essence
METHOD
Preheat the oven to 180 degrees on fan bake.
Sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredients and gently fold them together until smooth and sticky. Place baking paper into a rectangular cake tin covering the inside walls and base. Spread the mixture evenly into the cake tin. Place it in the oven for 20-25 minutes. After the cake has cooked, set it aside for 15-20 minutes to cool down. Cut the cake into small rectangular blondies.
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