If you aren’t a fan of peanut butter, these white chocolate raspberry peanut butter blondies will make you a believer!
If you aren’t a fan of washing a lot of dishes and making a mess, you will also love this recipe.
If you like creamy, sweet, and indulgent-tasting desserts that are actually made with whole grains, are high in protein, and have no refined sugar in the bars or the raspberry jam, you are going to triple-y love these blondies!
Also, they’re basically impossible to mess up. Everything goes in one bowl and there are no fancy mixing methods to worry about. The only prep you might have to do is making the oat flour. If you only have oats on hand, like I always do, making oat flour is as easy as pie. Or, in this case, as easy as blondies. All you do is place the oats in a food processor or blender and whizzzz away.
I also used rice protein powder for this recipe, which is a great source of plant-based protein. It also has a bit of a natural sweetness that other protein powders don’t have. However, if you’ve ever used rice protein powder and found the results to be a little gritty, I’ve got a tip for you! When you’re making your oat flour, add the rice protein powder into the food processor, as well. This REALLY helps with the grittiness and makes the final product really smooth. I also love using the NutriBiotic brand because there are no funky additives or fillers.
Want to know what else is so great about vegan/plant-based recipes? Freedom to eat the batter with no worries of salmonella! Full disclosure: if my “yields” are ever off for my recipes, it’s because I eat a lot of the batter before it goes in the oven :/
BUT, we’re going to pretend all this lusciously rich and velvety batter makes it to the pan (and not our mouths). Once you’ve got the batter made and spread out in your pan, it’s time to whip up some easy peasey raspberry chia jam. I like using defrosted frozen raspberries because as they defrost they release water and juices which makes making the jam a breeze. All you have to do is add the chia seeds to the defrosted berries and puree away. Done! But, you can absolutely use fresh berries. You’ll just have to add a little bit of water to get the puree going.
Once you’ve got your jam, it’s time to melt the white chocolate. I find it easiest to use a brand that is made specifically for melting, like those wafers or blocks. White chocolate chips don’t always melt easily and you could end up with a hard glob of white chocolate instead of a smooth puddle. No doubt delicious, but not what we’re looking for here. Then, just pop your chocolate in the microwave and stir at 30 second intervals until it’s melted and smooth.
Ok, so here’s the tricky part to this recipe. The SWIRL! Want to know some science? When melted white chocolate comes in contact with cold, defrosted berries, it hardens! Ok….I don’t know the science behind it…but there IS some 🙂
So, the 2 tricks to the swirl is to:
- Warm the raspberry jam up in the microwave just a little bit.
- Work fast!
I started off dolloping the raspberry jam onto the blondie batter, then taking a skewer and swirling that first. Now, here’s where speed comes into play – dollop on the white chocolate and swirl that through the jam and the blondies.
But, truthfully, no matter what the swirls end up looking like, you’re going to end up with a darn delicious outcome! Be warned, these white chocolate raspberry peanut butter blondies are addicting!
Yields 16 squares
Vegan; Gluten Free; High Protein; Low Fat; Refined Sugar Free; Soy Free
30 minPrep Time
25 minCook Time
55 minTotal Time
- 1/4 cup flaxseed meal
- 1/2 cup water
- 1 cup oat flour
- 1/2 cup rice protein powder (vanilla or unflavored)
- 1/2 cup powdered peanut flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup vanilla yogurt of choice; i.e. dairy or non-dairy
- 1/3 cup sticky sweetener of choice (I mixed honey and agave)
- 1/4 cup water
- 1 Tbsp natural peanut butter - optional
- 1 tsp vanilla extract
- 1/2 cup frozen raspberries, defrosted
- 1/2 Tbsp chia seeds
- 1/3 cup white chocolate melting chips
- Preheat oven to 350 F. Grease and line with parchment paper (highly recommended) an 8"X8" square pan.
- In a small bowl, combine the flaxseed meal and 1/2 cup water and set aside
- It's not required, but highly recommended to blend your oat flour and rice protein powder in a food processor for a few seconds so the protein powder becomes less gritty.
- In a large bowl, combine the oat flour, protein powder, peanut flour, cornstarch, salt, and baking powder and soda. Stir or whisk everything together.
- To the dry ingredients, add the yogurt, sticky sweetener, water, peanut butter (optional), vanilla extract, and thickened flaxseed mixture. Stir well to combine, making sure all the dry ingredients are incorporated into the wet.
- Evenly spread the batter into the prepared pan.
- In a food processor or blender, blend the defrosted raspberries (with the juices/water that comes off) and the chia seeds until smooth and lump free.
- In a microwave safe bowl, melt the white chocolate, stirring at 30 second increments, until melted.
- Place globs of the raspberry jam on top of the batter in 3 rows of 3. With a toothpick, skewer, or butter knife, make swirls throughout the batter.
- Working quickly, place globs of white chocolate in between the swirls of raspberry jam and swirl throughout the batter, as well.
- Bake the blondies for 25 min. or until the edges start to brown and a toothpick inserted into the center of the blondie part comes out clean.
- Allow the blondies to cool completely in the pan.
- Cut the blondies into squares and try to resist the urge to eat the whole pan at once!
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