Recipe taken from :World Vegan

Raspberry, Pistachio and White Chocolate Melt-in-the-Mouth Blondies

This incredible raspberry, pistachio and white chocolate blondie is here to delight. This decadent cake is as melt-in-the-mouth as you could wish for, super tasty, easy and quick to make, and just as delicious its famous chocolate cousin. So, are you team brownie or team blondie?

GLUTEN-FREE
MAKES 9 SQUARES
PREP TIME: 15 MINUTES
COOKING TIME: 30 MINUTES
RESTING TIME: 1 HOUR

200 g cooked chickpeas

50 g ground almonds

40 g coconut sugar

2 tsp baking powder

1 pinch salt

200 g almond butter

5 tbsp maple syrup

1 tsp vanilla extract

70 g white chocolate

40 g pistachios

50 g fresh raspberries

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.

TIPS AND VARIATIONS

• You can swap the chickpeas for white beans.
• It’s important to use fresh raspberries, as frozen raspberries will release too much water during baking and make the blondie soggy.
• Try making blondies in different flavours that are just as delicious. Here are some of my favourites:

– dark chocolate and peanut butter;

– pistachios and fresh apricots;

– dark chocolate and pecans;

– cherries, dark chocolate and almonds.