Are you ready for the most delicious choc chip blondie? A soft, fudgy almond meal blondie studded with dairy free choc chips and sweetened naturally with a generous scoop of peanut butter and maple syrup. It’s gonna rock your world, I promise! These sweet little guys are gluten free, refined sugar free and vegan, as always. It doesn’t look like it right? That’s my fave type of recipe, one that screams ‘naughty treat’ but actually is fairly guilt free. They’re also incredibly easy to make! Double win!
I used fresh ground almonds for these, but you could always use almond flour if you prefer. If you don’t have aquafaba feel free to sub in a flax or chia egg (1 tbsp flax or chia mixed with 3 tbsp water). I find aquafaba adds such a realistic lightness to baked treats, plus I always have plenty of it in the house thanks to getting through a tonne of chickpeas every week.
If you’re new to blondies, I encourage you to try these, they’re just as good as a brownie in my opinion. They do have peanut butter in, which is probably why I’ve already made them twice this week. This recipe is definitely a keeper!
If you try this recipe, please let me know! Leave a comment, rate it or if you take a pic, tag me #boskitchen on Instagram so I can see! Thanks for stopping by and don’t forget to sign up to my email list to have future recipes emailed direct to your inbox. I have lots more recipes coming your way this month.
Take care, friends!
- ⅓ cup coconut oil, melted
- 1 tsp vanilla extract
- ¾ cup peanut butter, crunchy or smooth
- 3 tbsp aquafaba (water from a tin of chickpeas)
- ⅔ cup maple syrup
- 2 cups ground almonds
- 1 tsp baking powder
- ½ choc chips
- Preheat oven to 180•c and line a square 8x8" baking tray with greaseproof paper.
- In a small clean bowl, use an electric whisk to fluff up aquafaba to a smooth foam, about 4-5 minutes. Add melted coconut oil, vanilla extract and peanut butter to a food processor, or use an electric whisk to blend until smooth. Transfer to a large mixing bowl and add in whipped aquafaba. Stir until fully combined.
- Add in ground almonds and baking powder and stir briefly to incorporate. Sprinkle over choc chips, saving a few for the top. Pour batter into lined tray and sprinkle over remaining choc chips. Bake in the oven for 20-25 minutes, until the edges start to turn golden. They'll still be soft in the middle, but will firm a little as they cool. Allow to cool, slice and store in an airtight tin for up to four days.