There is something about healthy vegan almond butter blondies that you outta know. You see, I was never interested in blondies before now- I am a chocolate girl through and through and i had no reason to settle for brownies less enticing sister (the blondie) until, that is, I realised the flavour profile looked this this: roasted almond butter, pure maple syrup, blueberry, vanilla bean and chocolate. Never mind that the chickpeas (yes, the recipe calls for chickpeas). You won’t taste them. Nope: not one bit.
I trialled a few different ideas and recipes to create these healthy vegan almond butter blondies, and I settled on this particular version for a couple of reasons:
- Roasted almond butter has the perfect intense flavour to disguise the chickpeas. Other nut butters just didn’t do it as well
- Having dark chocolate chips and blueberries means we could keep the base of the recipe relatively low sugar
- Maple syrup and roasted almond butter is a match made in heaven.
Here is what you will need to make healthy vegan almond butter blondies
- Roasted almond butter
- Pure maple syrup- we used Canadian maple by Queen Fine Foods
- Vanilla extract- we used this one
- Plain flour (see below for gluten free option)
- Baking powder and salt
- Dark chocolate (block or chips)
The steps to make healthy vegan almond butter blondies
Step 1. Process.
-First, drain your chickpeas and rinse well. Chickpeas come in a can with aquafaba, and although aquafaba has seen a recent trend is being used in baking it can be detrimental to health.
-You will need a food processor for this recipe, or you could use a blender if you’re in a pinch (but this is not the preferred way). Add you liquid ingredients (maple, vanilla, almond butter and oil) and chickpeas and combine well. You want a nice smooth batter here, as any chunks of chickpea might cause the final result have have a rather distinctive chickpea flavour- definitely not what we are going for.
Step 2. Fold.
Next, scrap the batter from the food processor into a mixing bowl. A rubber spatula is you best friend here- it will allow you to get into all the tight bits and not waste any of the flavoursome mix. Once you’ve scrapped the food processor clean, sift in the flour and baking powder and add salt. Gently fold together using the spatula. Add the blueberries and chocolate and fold them in, too, but only a few times until evenly distributed.
Step 3 Bake
Transfer your batter into a prepared tin. It will be thick, so you can continue to use your spatula to smooth the batter out evenly. I like to add a few extra blueberries and chic chips here, pressing them into the top. Really -its just for looks, but it does make them look extra yummy. Bake for around 35 minutes (at 175C/350F), depending on your oven, but do not under bake them- the texture of these healthy vegan almond butter blondies is decidedly better if slightly over baked compared to under baked.
Allow the blondes to cool for 5 minutes before carefully removing from the tin (if you’re using oat flour, leave them for 10 minutes). You can then allow them to cool a further 5 minutes before slicing them int preferred serving sizes- for us that is up to 16 squares.
Although the healthy vegan almond butter blondies are best enjoyed while still warm on the day of baking, they will keep for 2-3 days. You should store them in an air-tight container only once they’ve completely cooled, and in warmer climates please keep then in the fridge.
If you like these healthy vegan almond butter blondies, then you love our:
- Raw raspberry and chocolate slice
- Vegan no bake lemon slice
- Low carb vegan bliss balls
- No bake vegan brownies
We hope you like this healthy vegan almond butter blondies as much as we do! We love hearing your feedback, so if you try this recipe please leave a review or a comment at the bottom of the page. Have a great day.
These healthy vegan almond butter blondies are a great alternative to brownies- lighter, packed with flavour and bursting with flavours of maple, almond butter, vanilla, blueberry and chocolate. Gluten free option included.
- 1 x 400g chickpeas
- 135g (1/2 cup) roasted almond butter* (see notes)
- 80ml (1/3 cup) Pure Canadian maple Syrup
- 15ml (1 Tbsp) light flavoured oil* (see notes)
- 10ml (2 tsp) vanilla extract
- 62g (1/2 cup) plain flour* (see notes)
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 50g (1/2 cup) blueberries (fresh or frozen)
- 90g (1/2 cup) dark chocolate chips (optional, but recommended)
- Preheat oven to 175 degrees C, and line a 20cm (8 inch) square tin. Set aside.
- Drain chickpeas and rinse well. Remove any dark chickpeas, then transfer to a high speed food processor along with the almond butter, maple syrup, oil and vanilla. Blend until combined, and a smooth paste forms. Transfer the mixture to a large mixing bowl- it is recommended to use a rubber spatula here, to help transfer all of the mixture.
- Sift in the flour and baking powder, and add salt. Gently fold until only just combined, then add blueberries and chocolate chips. Very gently fold together before transferring the batter to the prepared tin. Use a spoon to smooth down the top. Bake for 32-35 mins, or until cooked when tested with a skewer.
- Allow blondie to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Blondies are best enjoyed while they are still slightly warm, and on the day on baking. Blondies will keep in an air-tight container for 2-3 days. Store in etc fridge in hot climates.
- The almond butter should be runny, not stiff. This is important to create the right batter consistency.
- We used light olive oil for these blondies, but if you do not have that sunflower, grapes or rapeseed oil would be fine
- For a gluten free version use gluten free certified oat flour. If you don’t have access to the flour, you can use the same quantity (in gems) of rolled oats and process them into a flour using a high speed blender or food processor.
- If you do not have pure maple syrup you could swap for rice malt syrup or honey if you are not vegan
- Blueberries can be substituted for any berry, or dried fruit- it is not recommended to omit them, as they provide a natural sweetness in this low-sugar blondie.
- For a nut free version almond butter can be swapped for a runny, unhulled tahini
Keywords: Baking, blondies, vegan, healthy, almond butter