White Chocolate Raspberry Blondies
These White Chocolate Raspberry Blondies are a delightful treat! Soft, chewy, and bursting with flavor, they're perfect for any occasion.
Equipment
- Mixing Bowl
- Blender or Food Processor
- Spatula
- Baking Dish
- Oven
Ingredients
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 can chickpeas or white beans, or 1 1/2 cups cooked beans
- 1/4 cup applesauce, mashed banana, or yogurt
- 3/4 cup sugar or granulated sweetener of choice
- 3 tbsp almond or cashew butter, or coconut oil
- 1/3 cup white flour, spelt flour, oat flour, or almond flour
- 1/4 cup white chocolate chips
- 20 raspberries, or as desired
Instructions
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: If using canned chickpeas or white beans, drain and rinse them. Blend until smooth.
- Step 3: In a mixing bowl, combine pureed beans, applesauce, almond butter, and vanilla extract. Mix well.
- Step 4: In another bowl, whisk together baking powder, salt, baking soda, and flour.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Step 6: Gently fold in white chocolate chips and raspberries.
- Step 7: Pour batter into the prepared baking dish and bake for about 25-30 minutes.
- Step 8: Once baked, let cool in the pan before cutting into squares.
Notes
- For a nut-free version, use sunflower seed butter instead of nut butter.
- These blondies can be made vegan by using plant-based yogurt.
- Store in an airtight container for up to 3 days at room temperature.