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Recipes

Blondies

Ingredients

  • 1 Tablespoon of Ground Flaxseed
  • 1/2 Cup of Chickpea Water (125ml), From a Tin of Chickpeas
  • 1 Teaspoon of Vanilla Essence
  • 3/4 Cup of Coconut Sugar (110g)
  • 200g of Cashew Butter
  • 1/3 Cup of Melted Coconut Oil (80ml)
  • 1 & 1/4 Cups of Ground Almonds (150g)
  • 1 Teaspoon of Baking Powder
  • 50g of Dark Chocolate

A plant based version of my Almond Butter Blondies has been much requested and after a lot of experimentation these vegan blondies are, dare I say it, even better than the original. Seriously. The other ones are one of the most loved recipes on this website and I’ve loved them myself for years but I have to admit that I think these are even better. They are blondie perfection and an absolute must try. Can’t wait to hear what you guys think of them! 

Preheat the oven to 180’C.

Add the chickpea water (keep the chickpeas for something else), vanilla, coconut sugar and flaxseed to a small saucepan on medium heat. Whisk until the sugar is completely dissolved.

Use an electric whisk to combine the nut butter and sweet chickpea water mixture in a large bowl.

Pour in the melted coconut oil and whisk until well combined.

In a seperate bowl,  mix together the baking powder and ground almonds. Then add them to the wet ingredients and mix well.

Roughly chop your chocolate into chunks and then mix them into the batter.

Line a baking tin with parchment paper and pour in the mixture, spreading it around evenly.

Bake at 180’C for about 30 minutes- I like them fudgey so I take them out even if they look a little bit undercooked. Leave them to cool for about 20 minutes before slicing.

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18 Comments to Blondies

  1. Pamela McMullan says:

    Thanks so much for this…my 8 yr daughter is gluten, dairy, yeast, egg free at the moment so this will be a great treat for her! I’ll substitute the dark choc for dairy free so hopefully this will be a hit, most shop bought goods taste pretty awful and it’s proving quite challenging to make things that are free from all of the above, especially with breads! ????

  2. Karen says:

    Hi Indy, could you use coconut flour (or other form of flour) instead of ground almonds? My husband cannot eat almonds!

    • Indy Power says:

      Coconut flour is really different (it’s super absorbent) so you can’t sub it in this one. They should work well with gluten free or oat flour though but I haven’t tried it yet. Hope they work out well for you!x

  3. Klaudia says:

    Hi, can u pls tell me what size baking tin u using? thanks

  4. Fi says:

    Do you think chia seed would work instead of flax? 🙂

  5. Rebecca says:

    Hi Indy thanks so much for this recipe!! Could I substitute the coconut sugar…I cannot have any type of sugar? I usually use Stevia, would that be ok? And can the nut butter be almond or peanut butter?
    Thanks a million x

    • Indy Power says:

      Hi Rebecca, for these ones the coconut sugar is really important to the texture, stevia doesn’t work in quite the same way. You can try it but you might have to experiment a little. You can use any nut butter!x

  6. Michelle says:

    Made these this morning with my 3 year old. They are scrumptious! Thank you for the recipe!

  7. klaudia says:

    hi, what size of baking tin did you used? thanks

  8. Anne Marie Leonard says:

    Hi Indy, can you just use plain water instead of chickpea water?

    • Indy Power says:

      Hi Anne Marie, not for this one I’m afraid- chickpea water acts as a binder in a way that water doesn’t. Hope you love them if you try them!x

  9. Katrina Taylor says:

    Hi, do you use Chickpeas in spring water or brine?