These raspberry and white chocolate chickpea blondies are soft, fudgy and naturally sweetened with a little maple syrup. Made with chickpeas and almond butter for added fibre and plant-based goodness, with bursts of tart raspberries and creamy white chocolate throughout. A delicious, easy-to-make sweet treat for the whole family!
White Chocolate & Raspberry Blondies Recipe
PREP TIME: 10 MIN | COOKING TIME: 20 MIN | SERVES: 6-8 BLONDIES
ALLERGENS: CONTAINS TREE NUTS (ALMONDS), MILK, EGGS
CHECK CHOCOLATE PACKAGING FOR SOY AND POTENTIAL TRACES OF PEANUTS AND TREE NUTS.
*ALWAYS CHECK THE SPECIFIC PACKAGED PRODUCT IF YOU'RE MAKING THIS FOR SOMEONE WITH A SEVERE ALLERGY.
Ingredients
1 x 400 g can no-added-salt chickpeas, drained and rinsed (approximately 240 g drained)
½ cup (125 g) smooth natural almond butter
⅓ cup (80 mL) pure maple syrup
1 tsp vanilla extract
½ tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
¼ cup (40 g) almond meal
1 egg (optional)
⅓ cup (50 g) white chocolate chips or chopped white chocolate
½ cup (60 g) fresh or frozen raspberries
Directions
Preheat the oven to 180°C (160°C fan-forced). Line a 20 cm square baking tin with baking paper.
Add the chickpeas, almonbutter, egg, maple syrup and vanilla extract to a food processor. Blend until completely smooth.
Add the baking powder, bicarbonate of soda, salt and almond meal. Blend again until well combined.
Transfer the mixture to a bowl. Gently fold through the white chocolate and raspberries, being careful not to overmix.
Pour the mixture into the prepared baking tin and spread evenly. Press a few extra raspberry pieces and white chocolate chunks into the top, if desired.
Bake for around 25 minutes, or until the edges are lightly golden and the centre is just set.
Allow to cool completely before slicing into squares.
Dietitian thoughts + tips
For a smoother texture, make sure the chickpeas are blended really well.
White chocolate is naturally sweeter, so you could reduce the maple syrup slightly to ¼ cup if preferred.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
As always, made with love - Eatwise <3