May 18, 2018 | Makes 16
- 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.