Choc chip blondies
Prep time
Cook time
Total time
A gluten free, refined sugar free vegan blondie with a gorgeous fudgy middle and crackly top, it's a must try!
Recipe type: Dessert
Serves: 16 pieces
  • 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
  1. Preheat oven to 180•c and line a square 8x8" baking tray with greaseproof paper.
  2. 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.
  3. 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.
Recipe by Bo's Kitchen at