Raspberry, Pistachio and White Chocolate Melt-in-the-Mouth Blondies
GLUTEN-FREE
MAKES: 9 SQUARES
PREP TIME: 15 MINUTES
COOKING TIME: 30 MINUTES
RESTING TIME: 1 HOUR
Ingredients
- 200 g cooked chickpeas
- 50 g ground almonds
- 40 g coconut sugar
- 2 tsp baking powder
- 1 pinch saltdignissim suspendisse in est ante
- 200 g almond butter
- 5 tbsp maple syrup
- 1 tsp vanilla extract
- 70 g white chocolate
- 40 g pistachios
- 50 g fresh raspberries
To serve
- Preheat the oven to 180°C (gas mark 4). Oil and line a 20 cm square baking tin with parchment paper.
- Rinse and drain the chickpeas. Place, in the following order, the chickpeas, ground almonds, sugar, baking powder, salt, almond butter, maple syrup and vanilla in the bowl of a blender or food processor. Whiz to a smooth thick batter. Pour the mixture into a bowl, then fold in the chopped white chocolate and pistachios by hand.
- Pour the batter into the tin in an even layer, then smooth the surface with a spatula. Arrange the raspberries on top, pressing them in very gently, and bake for 25–30 minutes. Check for doneness by inserting the tip of a knife into it. The top of the blondie should be golden brown, but the centre should be soft and gooey. If necessary, cover the blondie with aluminium foil halfway through baking to prevent the chocolate chips from becoming too dark. Leave to cool for at least 1 hour in the tin and then carefully unmould.
Recipe courtesy of World Vegan by Alice Pagès Grub Street
Om Magazine
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