Vegan Blondies (VG) from Vegan Treats

By Erin Brown
Related Categories: Cookbook Confidential

“Blondies are a massive hit in our household, and for good reason – they are sweet, fudgy, fruity, chocolaty and just generally amazing. The optional addition of strawberries takes these to another level, as the flavours go together so well. Did I mention there is a secret ingredient here? Well, I guess the secret’s out now, but this recipe uses chickpeas, although I promise you won’t be able to taste them at all! Don’t believe me? Try them for yourself!” Emma Hollingsworth, author of Vegan Treats

50g (½ cup) gluten-free rolled oats

100g (1 cup) ground almonds

170g (1 cup) drained and rinsed canned chickpeas

240g (1 cup) cashew butter

214g (⅔ cup) pure maple syrup

120ml (½ cup) almond milk

2 tablespoons ground flaxseeds

3 tablespoons coconut oil, melted

100g (⅔ cup) hulled strawberries, plus extra whole strawberries for topping (optional)

90g (½ cup) raw chocolate (whichever variety you prefer), chopped into small chunks plus an extra 45g (¼ cup) for drizzling (optional)

Preheat the oven to 180°C/gas mark 4. Line a 20cm square shallow baking tin with baking paper, or use a foil tray.

Whizz the oats in a food processor or high-speed blender for about 30 seconds until they form a flour. Add all the remaining ingredients except the strawberries and chocolate (if using) and whizz for a further minute or so until smooth.

Pour the mixture into a mixing bowl and stir in the strawberries and chocolate (if using), then spoon evenly into the baking tin or tray and gently press down with the back of the spoon.

Bake for 40 minutes until the blondies begin to look golden on top and a skewer inserted into the centre comes out clean.

Leave to cool, cut into 16 squares and drizzle with the extra chocolate and top with strawberries if you wish. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.