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
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.
Recipe by Bo's Kitchen at https://www.boskitchen.com/chocchipblondies/