Vegan White Chocolate Blondies
Indulge in the irresistible charm of Vegan White Chocolate Blondies, a plant-based twist on a classic treat that's perfect for dessert lovers. These blondies boast a rich, buttery flavor thanks to melted coconut oil and brown sugar, balanced with the creamy sweetness of dairy-free white chocolate chips. Enhanced with vanilla extract and a hint of coconut sugar, they're soft, moist, and delightfully satisfying. Ready in just 40 minutes, this easy-to-follow recipe is perfect for beginners and experienced bakers alike. For an extra touch, sprinkle shredded coconut on top before baking for added texture and tropical flair. Whether you're looking for a crowd-pleasing dessert or a vegan sweet snack, these blondies are sure to impress and keep you coming back for more!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 3 quarters of a cup Brown sugar
- 0.25 cups Coconut sugar
- 0.5 cups Unsweetened almond milk (or other plant-based milk)
- 0.5 cups Coconut oil (melted)
- 2 teaspoons Vanilla extract
- 0.75 cups Dairy-free white chocolate chips or chunks
- 0.25 cups Unsweetened shredded coconut (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the brown sugar, coconut sugar, melted coconut oil, and vanilla extract. Mix thoroughly until smooth.
Slowly add the almond milk to the wet mixture, stirring until fully incorporated.
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing, as this can make the blondies dense.
Fold in the dairy-free white chocolate chunks, distributing them evenly throughout the batter.
Pour the batter into the prepared pan and spread it evenly using a spatula. If desired, sprinkle the top with shredded coconut for added texture and flavor.
Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan before using the parchment paper to lift them out. Slice into 12 squares and serve.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
3517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 422.8 g | 154% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 264.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 475 mg | 37% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
