Vegan White Chocolate & Macadamia Blondies Recipe
Transform cannellini beans into not so naughty but very nice sweet treats with these vegan white chocolate and macadamia blondies.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
Total Time: 1 hour 5 minutes
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 16
Rating:
Total Time: 1 hour 5 minutes
Servings: 16
Ingredients
Method
Ingredients
(Servings: 16)
- 0.125 0.125 225g cans of cannellini beans, drained and rinsed
- 6.25 6.25 ml rapeseed oil
- 14.0625 14.0625 g caster sugar
- 3.125 3.125 ml agave syrup
- 6.25 6.25 ml soya milk
- 0.0625 0.0625 tsp vanilla extract
- 0.03125 0.03125 tsp salt
- 0.1875 0.1875 Tbsp golden flax seeds, milled
- 7.8125 7.8125 g plain flour
- 12.5 12.5 g vegan white chocolate, broken into chunks
- 6.25 6.25 g macadamia nuts
Method
- Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease and line the base and sides of a 23cm square baking tin with baking paper.
- Blend the cannellini beans, rapeseed oil, sugar and agave syrup in a food processer until the mixture is smooth. Add the soya milk, vanilla extract, salt, milled flax seeds and blend until well combined.
- Transfer the mixture into a large mixing bowl, add the flour and stir until fully incorporated. Fold in the white chocolate and macadamia nuts. Pour the mixture into the prepared baking tin and level the top.
- Bake in the middle of the oven for approx 35-40 mins – the blondies stay light in colour so if you like a browned crust we recommend a short burst under the grill but keep an eye on them, you don’t want to burn these pale beauties! Leave to cool completely in the tin then remove from the tin and cut into portions.
TIP:
* Blondies can be stored in an airtight container in the fridge for 3-4 days. You can warm them in a microwave or oven before serving.
Want another sweet treat? Try making these Vegan Blondies with White Chocolate & Tofu!
