Description
Dark chocolate raspberry blondies made with white beans! Bursting with fresh raspberries and dark chocolate chips. Perfect for a sweet treat.
Ingredients
- 1 15-oz. can white kidney, navy, or great northern beans, drained and rinsed
- ⅔ cup cashew butter
- ½ cup pure maple syrup
- ⅔ cup vegan dark chocolate chips + more for topping
- 2/3 cup fresh raspberries + more for topping (rinsed and patted dry well with a paper towel)
Instructions
- Preheat the oven to 350°F and line an 8 x 8 inch or 9 x 9 inch baking pan with parchment paper.
- Add the beans, cashew butter, and maple syrup to a food processor or high-speed blender and process everything to blend it, scraping down the sides as needed. Continue to process everything until it’s smooth.
- Transfer the dough to a large mixing bowl. Stir in the vegan dark chocolate chips using a spatula until they’re well distributed.
- Gently fold in the fresh raspberries. Don’t over-mix them! You want them to be mostly intact.
- Add the batter to the prepared 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.
- Transfer the pan to oven and 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 cool completely before slicing them into squares for serving.
- Store any leftover blondies in the refrigerator for one week and freeze for long-term storage!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free