Vegan Chocolate Chip Blondies
These Vegan Chocolate Chip Blondies are a delicious treat that blends the richness of almond flour and coconut flour with creamy peanut butter and dark chocolate chips. Sweetened naturally and made with wholesome ingredients, they offer a healthier dessert option that's both satisfying and full of flavor. Perfect for anyone craving a vegan dessert or looking for easy vegan baking recipes. These blondies are a great choice for an easy dessert or snack, and the addition of dark chocolate makes them even more irresistible!
Ingredients
- 2 tbsp Tropical Sun Linseed Flaxseed, ground
- 1 cup ground almond
- ½ cup Tropical Sun Coconut Flour - Organic
- ½ tsp Tropical Sun Baking Powder
- A pinch of sea salt
- ½ cup Tropical Sun Coconut Oil - Pure softened but not melted
- ⅓ cup sugar
- 1 tsp Tropical Sun Vanilla Essence
- 2 tbsp runny peanut butter the runnier the better
- 1 tbsp almond milk
- ½ cup vegan dark chocolate chips plus extra for sprinkling on top
Instructions
- Preheat Oven:
- Preheat the oven to Gas Mark 4/ 180°C/ Fan 160°C.
- Prepare Flaxseed Mixture:
- In a small bowl, mix the ground linseed (flaxseed) with 4 tbsp of water and leave it to rest for 5 minutes until it thickens and becomes gloopy.
- Mix Dry Ingredients:
- In a large bowl, mix together the ground almond, coconut flour, baking powder, and salt.
- Blend Wet Ingredients:
- In a separate bowl, combine the coconut oil and sugar. Use a hand blender to blend them until you get a creamy consistency.
- Combine Wet and Dry Mixtures:
- Add the coconut oil-sugar mixture into the linseed mixture, then add the vanilla essence, peanut butter, and almond milk. Mix thoroughly.
- Add Dry Ingredients to Wet:
- Slowly add the dry almond mixture into the wet ingredients and mix until well incorporated.
- Fold in Chocolate Chips:
- Gently fold in the vegan dark chocolate chips.
- Spread and Bake:
- Spread the mixture evenly into a baking tin lined with parchment paper. Sprinkle extra chocolate chips on top. Bake for 18-20 minutes, or until the edges start to turn golden brown.
- Cool and Serve:
- Once baked, remove from the oven and set aside to cool for 10 minutes. Transfer the blondies to a cooling rack. Let them cool completely before cutting into squares.
- Serve and Enjoy!
Notes
- Be sure to use runny peanut butter for better mixing and consistency.
- These blondies are best enjoyed once completely cooled to avoid a soft texture.
- Store leftovers in an airtight container for up to 3 days.