Raspberry and White Chocolate Blondies
Utterly delicious vegan variation on the classic blondie recipe. Gooey vegan raspberry blondie made with white chocolate and pecans, giving a great contrast between sweet and tart flavours!
Servings: 16 squares
Calories: 247kcal
Equipment
Ingredients
- 200 g plain flour / all purpose flour
- 1.5 teaspoon baking powder
- 150 g brown sugar you can use coconut palm sugar.
- 1 teaspoon sea salt
- 110 ml nuetral oil l like sunflower oil- you can also use melted coconut oil
- 5 tablespoon milled linseed/flaxseed mixed with 10 tablespoon of water
- 2 teaspoon vanilla essence
- 150 g vegan white chocolate chopped, just use dark chocolate if you can't find white
- 80 g pecans chopped
- 150 g fresh or frozen raspberries
Instructions
- Preheat oven to 180°C / 350°F / Gas Mark 4.
- Add the linseed/flax mixed with water, coconut oil and vanilla essence to the brown sugar and stir well until the sugar is well dissolved. Make sure all ingredients are fully combined.150 g brown sugar, 110 ml nuetral oil , 5 tablespoon milled linseed/flaxseed , 2 teaspoon vanilla essence
- Add in the the flour, baking powder and salt Combine well.200 g plain flour / all purpose flour , 1 teaspoon sea salt, 1.5 teaspoon baking powder
- Mix in the pecans and white chocolate.150 g vegan white chocolate , 80 g pecans
- Add the raspberries. Mix in carefully so they don’t break up too much.150 g fresh or frozen raspberries
- Transfer the mixture to a lined and greased brownie tin.
- Bake for 25-30 minutes or until a clean skewer emerges.
Video
Nutrition
Calories: 247kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 197mg | Potassium: 114mg | Fiber: 2g | Sugar: 15g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg