5 from 1 vote
Vegan Raspberry Dark Chocolate Blondies
Vegan Raspberry Dark Chocolate Blondies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These Vegan Raspberry Dark Chocolate Blondies are delicious, easy to make and much healthier than normal butter- and sugar-filled blondies.

Course: Dessert
Servings: 12 blondies
Calories: 286 kcal
Ingredients
  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 cup) milk, any kind
  • Juice of 1 lemon*
  • 6 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 g (1 1/4 cup) ground almonds (almond meal/flour)
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 100 g (3.5oz) dark chocolate chips or chunks** (ensure dairy-free if necessary)
  • 95 g (3/4 cup) fresh raspberries
Instructions
  1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

  3. Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
  4. Sift in the flour, baking powder and bicarbonate of soda
  5. Add the chocolate chips and mix well, adding a tiny splash more milk if it's looking too dry
  6. Transfer mixture to a greased baking tin - I used a 23cm/9inch square baking tin

  7. Press the raspberries into the batter just before baking - if you mix them in with the batter along with the chocolate chips, the juice will 'bleed' out of them and the blondies won't look as pretty!
  8. Bake in oven for 15-20 minutes until risen, golden brown and an inserted skewer comes out clean

  9. Leave to cool before cutting into squares

  10. Keeps well covered in the fridge for up to a few days. Best reheated in the microwave, on top of the toaster or in a frying pan

Recipe Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon vinegar instead
**Use refined sugar free chocolate if necessary