Easy peasy vegan blondies. I’ve had far greater success creating a dense, chewy, yet fudgy blondie without eggs, dairy and gluten than ones with any of the three! These are my new go to blondie, intensely peanut buttery, delicious fudgy straight from the fridge with a mug of tea, a little more gooey a day later heated in the microwave with a scoop of your favourite ice cream on top!
Admittedly I am a chocolate fan when it comes to desserts but peanut butter is always a close rival for the top spot! The chocolate chunks were of course an important feature in these little beauties. They are also Low Fodmap when you divide the batch up into 9 or 12 portion sizes.
The struggle is real when it comes to eating desserts out, hence why I make so much of my own. In an effort to create healthier or more natural and vegan or low carb friendly alternatives to treats, it means that the list of ingredients gets more and more diverse and more often than not, not quite so IBS friendly. Straight up sugar and gluten free flours are the best when it comes to my own digestion so hopefully these act as a staple for many more of you out there!
Be the person who brings your dessert to a restaurant! I double dare you!
Vegan Chewy Fudgy Peanut Butter BlondiesPrint Recipe
- 125ml unsweetened almond milk or non dairy milk of choice
- 110g raw cane sugar
- 200g smooth peanut butter + 80g more for middle layer
- 80g coconut oil, melted, warm
- 1 tsp vanilla extract
- 140g ground almonds
- 14g milled flaxseed
- 1 tsp baking powder
- ¼ tsp Pink Himalayan Rock Salt
- 80g dark chocolate chunks or chips
Preheat oven to 180C (350F).
Mix together almond milk through to vanilla extract in a large jug.
Mix almond through to Pink salt in a large bowl.
Add wet to dry and mix well to combine.
Fold in chocolate chunks or chips.
Line an 8 inch square tin with baking paper and lightly grease with spray oil.
Add ⅔ of the mixture to the tray and spread evenly.
Drizzle the remaining 80g of peanut butter over the base layer.
Spoon over the remaining blondie batter and spread using the back of spoon. Give the tin a bit of a gentle shake and then place into the oven to bake for 30 minutes.
Remove and allow to cool ideally overnight before slicing. I like to place them into the fridge before slicing to create more even no crumb slice.
Store in the fridge for up to four days or freeze for up to one month.