Raspberry, White Chocolate & Pecan 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: 234kcal
Equipment
- Brownie Tin
- Large Mixing Bowl
- Oven at 180C (Gas Mark 4)
Ingredients
- 200 g plain flour (1 ½ cups)
- 1.5 tsp baking powder
- 150 g brown sugar / coconut palm sugar (1 ¼ cups)
- 2 tsp sea salt
- 110 ml melted coconut oil (100g or ½ cup)
- 5 linseed/flax eggs (5 tbsp milled linseed/flaxseed mixed with 10 tbsp water)
- 2 tsp vanilla essence
- 150 g vegan white chocolate (chopped) (1 cup) (available from Sainsburys in the UK)
- 80 g pecans (¾ cup) chopped
- 150 g fresh or frozen raspberries (1 ½ cups)
Instructions
- Preheat oven to 180°C (Gas Mark 4).
- Mix together the flour, baking powder, salt and sugar. Combine well.
- Add the linseed/flax egg, coconut oil and vanilla essence to the mix. Make sure all ingredients are fully combined.
- Mix in the pecans and white chocolate.
- Add the raspberries. Mix in carefully so they don’t break up too much.
- Transfer the mixture to a lined and greased brownie tin.
- Bake for 25-30 minutes or until a clean skewer emerges.
Video
Nutrition
Calories: 234kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 348mg | Potassium: 90mg | Fiber: 2g | Sugar: 15g | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg