White Chocolate and Raspberry Blondies Recipe

Makes

a 20cm square tray-full

Ingredients

170g ground almonds
40g buckwheat flour
160g peanut butter
125ml almond milk
220g pure maple syrup
1tsp vanilla extract
2tbsp coconut oil
70g white chocolate chunks (see below or use any vegan white chocolate broken into chunks)
60g raspberries (fresh or frozen)

For the white chocolate chunks

75g cacao butter
2tbsp pure maple syrup
1tbsp peanut butter
½tsp vanilla extract

Method

Preheat your oven to 180°C/gas mark 4.

Make the white chocolate in advance by melting the cacao butter in a bowl over a saucepan half-full of water on a low heat, making sure the bowl is not touching the water, then remove from the heat and stir in the other ingredients until well combined. Pour the mixture into bar-shaped moulds or an ice-cube tray and place in the fridge to set.

Pop the ground almonds and buckwheat flour in a bowl and mix well.

In a separate bowl, stir together the peanut butter, almond milk, maple syrup and vanilla, then cream in the coconut oil (melt it a little bit if it’s very hard).

Pour this mixture into the dry ingredients and mix well. Finally, chop the chocolate into chunks and stir these in, along with the raspberries.

Spoon the mixture into a 20cm square baking tin or mould, then bake for 25 minutes. Allow to cool before cutting into delicious squares!

Recipe courtesy of Vegan Chocolate Treats by Emma Hollingsworth. Published by Kyle Books. Photography Jen Rich.

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