Chocolate chip blondies, resplendent in all their gooey perfection. It really is hit and miss to give these the exact right amount of time in the oven. They have to be cooked through but equally, no point in a blondie (or brownie) if they are more like a cake texture – they just have to be gooey. And these are perfection; I’m so happy with them.
They’re pretty easy to make too, and of course free from gluten, dairy, refined sugar and eggs.
Now someone please tear me away from the kitchen before I devour the lot!
2.5 cups ground almonds
1/4 cup buckwheat flour
1 tsp vanilla powder
1 heaped tbsp coconut oil, melted
1/4 cup coconut palm sugar
4 tbsp cashew butter
1 cup maple syrup
1 cup almond milk
Handful vegan chocolate chips, chopped raw chocolate or nuts
Preheat the oven to 180* and line a square baking tray with baking paper and grease with coconut oil.
Mix the ground almonds, buckwheat flour and vanilla powder in a bowl then set to the side.
Put the coconut oil and coconut palm sugar in the food processor and mix. Then add the cashew butter and maple syrup.
Add this mix to the bowl of dry ingredients, mix, then add in the almond milk.
Once incorporated, add the chocolate chips or nuts and mix well.
Bake in the oven for 25 minutes or until golden on top. Leave to cool before cutting into squares.
Love & health,