Dark Chocolate Raspberry Blondies

Dark chocolate raspberry blondies made with white beans! Bursting with fresh raspberries and dark chocolate chips. Perfect for a sweet treat. 

This week it felt hard to leave my house. 

Let’s be honest, it’s *so* much easier to stay home in sweatpants with my hair in a messy bun. 

I’ve always been a bit of a home body, but the pandemic only reaffirmed the fact that my home is my sanctuary, my happy place, my safe space. 

In my house, I’m completely in control.

I can work from home, workout from home, and dine from home, creating a menu and a routine and a rhythm. 

But this week when I had the opportunity to try out a new yoga studio space, I mixed things up. 

Although I felt a huge resistance to getting in the car and getting there, I’m so glad that I mustered up the courage and willpower to close the door and GO. 

As I settled into down dog, breathing with 12 yogis in a collective courageous attempt to make space for ourselves during our crazy day, I was content. 

*This* could be my new happy place, I thought. 

So, I challenge you to make some time for yourself today, whenever you’re ready this post. 

Do something different, something new, something that makes you a bit nervous. 

<…insert awkward foodie transition…>

Why don’t you make Dark Chocolate Raspberry Blondies?! 

You’re not going to believe that these dark chocolate raspberry blondies are made with…white beans!

They’re bursting with fresh berries and melty dark chocolate chips for the sweet treat you won’t know you needed until you TRY IT. 

Why Bake with Beans

This isn’t my first time making blondies with beans. 

But this variation is my new favorite. 

Back in the day, I made White Bean Blondies and was immediately hooked on how beans can taste so much like dessert batter. 

Truly, it’s ridiculous!

This time I added in some intrigue with fresh raspberries and dark chocolate chips. 

What You Need to Make Dark Chocolate Raspberry Blondies

Here’s what you need:

• white kidney, navy, or great northern beans, drained and rinsed
• cashew butter
• pure maple syrup
• vegan dark chocolate chips
• fresh raspberries 

That’s it!

How to Make Dark Chocolate Raspberry Blondies

First, preheat the oven to 350°F and line an 8 x 8 inch or 9 x 9 inch baking pan with parchment paper. 

I like to use a square dish but you can also use the base of a bread pan for blondies with more height.

Note: if you use a bread pan the blondies will need a bit longer bake time. 

I like to use chip clips to hold the parchment paper in place for assembly. 

Just don’t forget to remove them before transferring the baking dish to the oven!

What White Beans to Use

Add the white beans, cashew butter, and maple syrup to a food processor or high-speed blender and process everything to blend.

I used white kidney beans in this recipe, but any white bean will work.

Navy beans, great northern beans, or garbanzo beans will produce similar flavor and aesthetics! 

Pause a few times and scrape down the sides with a spatula or spoon to recombine everything. 

Continue to process everything until it’s smooth and creamy. 

The batter should be thick and smooth, but not liquid-y. 

Mix Ins for Dark Chocolate Raspberry Blondies

Next, transfer the batter to a large mixing bowl.

Now for the fun mix-ins!

First, mix in the vegan dark chocolate chips using a spatula until they’re well distributed. 

I used dark chocolate chunks, but I chopped chocolate bar will work here, too. 

Notes on Raspberries 

Next, gently fold in the fresh raspberries.

Fresh raspberries are preferred here because they’re less liquid-y than thawed frozen raspberries. 

Adding berries to baked goods can quickly lead to soupy baked goods if you’re not careful! 

Here are some tips I recommend for the best baked raspberries. 

Be sure to pat the raspberries dry with a paper towel or kitchen towel after washing them. 

Water tends to collect in the crevice, so I like to turn each raspberries upside down so any excess water will trickle out. 

Also, don’t over-mix the raspberries! 

You want them to stay mostly intact for these blondies. 

Add the batter to the parchment lined pan and use a spatula to spread the batter into a thin even layer.

Sprinkle more dark chocolate chips and raspberries on top, if you want. 

Gently press the chips and berries into the top to ensure they stick. 

Notes on Meal Prep

Now you’re ready to bake some blondies! 

Bake the blondies for 35 to 40 minutes, or until blondies are slightly firm to the touch and the edges pull away from the pan. 

Allow the blondies to completely cool before slicing them into squares for serving. 

I know it’s hard to wait, but the blondies will continue to firm up as they cool.

The cooled blondies make for much easier slicing, serving, and enjoying! 

How to Serve Dark Chocolate Raspberry Blondies

Enjoy these Dark Chocolate Raspberry Blondies as a delicious dessert with simple ingredients.

You can have them ready in under an hour! 

They taste decadent and rich but are packed with plant-based protein, fiber, and fruit. 

Because these blondies are bean-based, they’re naturally gluten-free and grain-free.

They’re also made without any added oils or refined sugars. 

Store any leftover blondies in the refrigerator for one week and freeze them for long-term storage!

Enjoy! 

More Bean-Based Desserts

• Black Bean Blender Brownies

• Cashew Butter Chickpea Snack Cookies

• Pumpkin Spice Chickpea Cookies

• Blood Orange Chocolate Chickpea Cookies

• Chocolate Cherry Chickpea Chewies

• Flourless Vegan Brownies

I Want to Hear From You

If you make this Dark Chocolate Raspberry Blondies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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