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Choc chip blondies

19th January 2018 by bos.kitchen Leave a Comment

choc chip peanut butter blondie

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!

choc chip blondie

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!

xoxoxoxo

gluten free choc chip blondie vegan

Choc chip blondies
 
Save Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
A gluten free, refined sugar free vegan blondie with a gorgeous fudgy middle and crackly top, it's a must try!
Author: Bo's Kitchen
Recipe type: Dessert
Serves: 16 pieces
Ingredients
  • 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
Instructions
  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.
3.5.3226

 

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Filed Under: Cakes/tarts, Sweets Tagged With: blondie, choc chip, dairy free, gluten free, peanut butter, vegan

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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