Thick, chewy and cakey-yet-fudgy vegan, egg-free and gluten-free blondies packed with Pink Himalayan Chocolate Chunks and decorated with more chocolate. Add on some edible sugar eyes for the most delicious Halloween trick-or-treat recipe this year. These are made in one bowl with simple, wholesome ingredients and can be nut-free, too.
By Nourishing Amy
Chocolate Chunk Mummy Blondies
Prep Time: 10
Serves: 9 People
60g runny, smooth almond butter (or tahini for nut-free)
90ml maple syrup
30g vegan coconut yoghurt
60ml plant-based milk
1 tsp vanilla essence
100g oat flour
50g plain or GF plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp cinnamon
A pinch of salt
90g Pink Himalayan Chocolate, chopped into chunks
Extra chocolate, melted
Edible sugar eyes
Line a 6-inch square tin with parchment paper and preheat the oven to 160Fan/180ºC.
For the blondies: add the almond butter, syrup, yoghurt, milk and vanilla to a large mixing bowl and whisk until smooth. Add in the oat flour then sift in the plain flour, baking powder, bicarbonate of soda and cinnamon. Add the salt and whisk or stir to a smooth, thick mixture. Fold in most of the chopped chocolate.
To bake: pour into the tin and smooth over the top. Sprinkle over the rest of the chocolate and bake for 20 minutes, until golden, risen and an inserted skewer comes out clean (some specks from the middle are OK).
Cool in the tin for 10 minutes and then lift out to cool for 30 minutes before slicing into 9 bars.
Melt some chocolate and drizzle over the bars. Add on some edible sugar eyes and enjoy straight away or allow to cool and eat cold.
To store: keep in a sealed container for 3-5 days in the fridge, and eat at room temperature, or in the freezer for 1 month. Allow to defrost and enjoy.