These white chocolate bars are perfect for blondies and include sweet raspberries, white chocolate chips, and other ingredients.
These blondies are packed with healthy ingredients. You may be surprised, but don’t worry; the recipe is based on my Chickpea Blondies. It is one of the most popular recipes that I have ever published. This recipe has been a hit among vegans and non-vegans alike.
These are perfect for baby showers or Valentine’s Day. They also make great treats for Easter.
White chocolate chip blondie ingredients
You’ll need baking powder, soap, pure vanilla, chickpeas, white beans, salt and sweetener, nut butter, coconut oil, white choc chips, applesauce, yogurt, or apple sauce.
You can make the bars with garbanzo (chickpeas), white kidney beans (cannellini), and great northern or navy beans.
White, spelt, or almond flour are all good options. You can experiment with other flour, like whole wheat or almond flour.
You can use brown or regular sugar, coconut or date sugars, sugar-free granulated sugar-free erythritol, or xylitol. This recipe has not been tested with liquid sweeteners such as stevia or pure maple syrup.
You can use any of the following sources: almond, macadamia, sunflower butter, Coconut Butter, ve, getable oil, or melted coconut.
Others did not. Some people liked my fat-free versions made with sweet potato or mashed banana instead of oil. You can omit fat at your peril.
Can you make these vegan and Keto?
The bars will be vegan if you use dairy-free white chocolate chips. These blondies are naturally free of eggs, and nut butter replaces the dairy butter used in traditional blondies.
A few brands currently offer dairy-free and vegan white chips, such as Pascha, King David, and Nestle, which are allergen-free. Check the label to ensure that the ingredients have not changed.
These dessert bars are not keto-friendly or low-carb because they contain beans as the base.
You can also make keto white chocolate blondies using my sugar-free Vegan Cranberry Bliss Bars recipe. After baking, press fresh raspberries on top.
White chocolate raspberry blondies – how to make them
Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch baking pan or line it with parchment paper.
Drain and rinse the beans thoroughly before you start.
Blend all ingredients except white chocolate and raspberries until the batter is thick and smooth.
For the best texture, I recommend using a food processor. Some readers claim that a blender will work, but it is necessary to use a tamper to mix the dough evenly or to stop the blender periodically to stir.
You can leave the bars on the counter for the first night. Cover them loosely to let excess moisture escape.
I recommend storing leftovers in the refrigerator after a day for optimal freshness. Store in a container with a lid, but leave a small hole.
It is okay to leave white chocolate raspberry blondies on the counter for a few minutes if you serve them at a party.
If you have any leftover blondies after four days, they can be frozen in an airtight container for up to three months. Add a piece of parchment or wax paper between each layer to prevent them from sticking together.
Healthy blondie flavors
White Chocolate: To make vegan white chocolate blondies without the berries, leave out the berries.
Blueberry Blondies Instead of raspberries, press an equal amount of fresh (or freeze-thawed and thawed) blueberries in the unbaked brownies. Cardamom is a beautiful addition to the batter.
Chocolate Chips Peanut Butter: Sprinkle your blondies evenly with two tablespoons of dark chocolate chips (dark chocolate chips), white chocolate chips (white chocolate chips), and peanut butter chips.
White Chocolate Strawberry: Press thinly sliced strawberries into the tops before baking. You can also dice the strawberries and gently stir into the batter. If you choose this option, do not add more than four cups of chopped strawberries because strawberries are high in water.
1 tsp pure vanilla extract
1 tsp of baking powder
Salt and baking soda, 1/4 teaspoon each
You can use 1 1/2 cups of cooked beans or 1 cup of chickpeas, white beans, or one can (see above for a keto option).
1/4 cup applesauce or banana mashed
Sugar or sweetener granules of choice, 3/4 cup
Three tablespoons of almond, cashew, or coconut butter
White, spelt, or almond flour, 1/3 cup
White chocolate chips – 1/4 cup
20 raspberries, or as desired
Preheat the oven to 350 F. Drain the beans and rinse them well. Blend all ingredients except the chips and berries in a food processor until smooth. The texture will be best in a processor. However, a blender should work as long as you stir the contents occasionally with a spoon to ensure an even blend. Add the white chocolate chips or sprinkle them on top just before baking. Pour the batter into an 8-inch pan lined with parchment or greased. Rub raspberries on top. Bake for 30 minutes. When you remove them, the blondies may look undercooked. The blondies firm up as they cool.