These Vegan Gluten-Free Blondies are rich, fudgy, gooey and perfectly sweet! They're secretly healthy and are a good source of protein and fibre too. They're also refined sugar free, date-sweetened, grain-free and oil-free too. The perfect snack or dessert!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the soaked and drained dates, almond butter, salt, vanilla and plant-based milk in a food processor or blender.
- Whizz until completely smooth.
- Transfer into a mixing bowl, add the ground almonds and chocolate chips and mix well.
- Transfer the batter into a square baking tin.
Tip: Line the tin with greased baking paper to make it easier to remove the blondies after.
- Bake in the oven for 15 minutes.
- Leave to cool completely before cutting into squares!
Substitutions you can make
- You can use any type of nut or seed butter - almond butter, peanut butter, cashew butter, sunflower seed butter, tahini etc.
- You can use any type of plant-based milk - almond milk, cashew milk, soy milk, rice milk, oat milk etc.
- You can replace the ground almonds with ground walnuts or ground sunflower seeds.
- For a nut-free version, replace the ground almonds with ground sunflower seeds, replace the almond butter with sunflower seed butter or tahini, and use a nut-free plant-based milk.
- For a refined sugar free version, use refined sugar free chocolate chips.
- You can omit the chocolate chips.
Ingredients you can add to the blondie batter
- Dried cranberries.
- Desiccated coconut.
- Chopped pecan nuts or walnuts or macadamia nuts.
- Fresh or frozen raspberries.
How long do these Blondies keep for?
These Blondies keep covered in the fridge for up to a few days - the taste or texture remains unchanged which means they're great for meal prep and making ahead for entertaining.
More vegan dessert recipes
- Brownie Cookies
- Pecan Pie Bars
- Churros
- Lemon Cheesecake Crumble Bars
- Chocolate Mousse Cake
- Lemon Poppy Seed Scones
- Apple Oatmeal Bars
- Raspberry Scones
- Raspberry Madeleines
- Rice Chocolate Mousse
- Chickpea Blondies
- Crème Caramel
- Baklava
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Gluten-Free Blondies
Ingredients
- 180 g (¾ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
- 5 tablespoons smooth almond butter (or sub peanut butter)
- 80 ml (⅓ cup) unsweetened almond milk (or sub any other plant-based milk)
- Pinch salt to taste
- 1 teaspoon vanilla extract
- 300 g (2 ½ cups) ground almonds (almond meal) * (or sub ground walnuts)
- 100 g (⅔ cup) dark chocolate chips ** (ensure vegan/gluten-free if necessary)
To serve (optional):
- Flaky sea salt
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Drain away the water from the soaked dates.
- Place the drained dates, almond butter, almond milk, salt and vanilla in a food processor or blender.
- Blend until completely smooth, mixing it around a couple of times if necessary.
- Transfer into a mixing bowl, add the ground almonds and chocolate chips and mix well.
- Transfer the mixture into a square or rectangular baking tin lined with greased baking paper - I used a 23cm/9inch square baking tin.
- Scatter over more chocolate chips to decorate, if desired.
- Bake in the oven for 15 minutes. They should be slightly cracked on the top and slightly firm inside but still quite gooey - be careful not to overcook!
- Sprinkle over flaky sea salt, if desired.
- Leave to cool before cutting into squares.
- Keeps covered in the fridge for up to a few days.
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
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