White chocolate and raspberry blondies
‘I think it’s something about the sweetness of white chocolate that works so well with the tartness of raspberries, and in these blondies the flavours come together nicely. They are gooey in the middle and golden on top, with white chocolate chunks and raspberries making them next-level delicious. I like to make my own white chocolate for the chunks, but you can also use ready-made white chocolate.’
MAKES 16
170g ground almonds
⚫ 40g buckwheat flour
⚫ 160g peanut butter
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⚫ 125ml almond milk
⚫ 220g pure maple syrup
⚫ 1tsp vanilla extract
⚫ 2tbsp coconut oil
⚫ 70g white chocolate chunks (see below, or use any vegan white chocolate broken into chunks)
⚫ 60g raspberries (fresh or frozen)
FOR THE WHITE CHOCOLATE CHUNKS
⚫ 75g cacao butter
⚫ 2tbsp pure maple syrup
⚫ 1tbsp peanut butter
⚫ ½tsp vanilla extract
1 Make the white chocolate in advance by melting the cacao butter in a bowl set over a pan half-filled with water over low heat, making sure the bowl is not touching the water. Remove from
heat and stir in the other ingredients until well combined. Pour the mixture into bar-shaped moulds or an ice cube tray and place in the fridge to set.
2 Preheat oven to 180°C (160°C fan) mark 4. Place the ground almonds and buckwheat flour in a large bowl and mix well.
3 In a separate bowl, stir together the peanut butter, almond milk, maple syrup and vanilla extract, then cream in the coconut oil (melt it a little bit if it’s hard). Pour this mixture into the dry ingredients and mix well. Finally, chop the white chocolate into chunks and stir these in, along with the raspberries.
4 Spoon the mixture into a 20cm square baking tin, then bake for 25min. Allow to cool before cutting into squares.