White chocolate and raspberry blondies are vegan and have a chewy, fudge-like texture that is impossible to beat! These are such a fun twist on the traditional blondie. They’re packed with fresh raspberries and are the perfect pairing with coffee.
What is it about spring that makes me want to bake all the things? I was set on creating another healthyish treat that would be perfect for Easter tables (but could also work any other time).
This recipe is basically a hybrid of my white chocolate raspberry cookies and vegan blondies which are both equally amazing in their own way. But THESE are the best of both worlds. My new favorite snack/treat. I love that they feature fresh raspberries. So unexpected!
There’s still real, unadulterated sugar in these. But there’s also some more nutrient-dense ingredients like whole grain flour, almond flour, tahini and flax too. I love enjoying one of these with coffee mid-morning. And they also feel special enough for a holiday table.
Ingredients
Here’s what you need to make these white chocolate and raspberry blondies:
- unsweetened soy milk (or unsweetened milk of choice)
- milled/ground flax
- white whole wheat flour (great texture, with the benefit of whole grains)
- almond flour
- baking powder
- salt
- brown sugar
- tahini, vegan sub for butter
- vanilla extract
- white chocolate chips & fresh raspberries
They come together relatively fast and bake in just 30 minutes. I’m a big fan of bars because there’s no scooping or multiple batches involved. I line the pan with parchment for easier removal and slicing (and cleaning). Very simple!
If you’re new to baking with tahini, this would be a great starter recipe for you because it’s nice and subtle. You don’t take a bite and think “tahini“, you just get a hint of amazing nuttiness. It works great as a vegan substitute for butter and you get the benefit of some heart-healthy fats too. It’s truly one of my favorite pantry staples!
White Chocolate Raspberry Blondie FAQs
It’s ground sesame seed and you can find it in most grocery stores in the nut butter section. I like the brand Soom the best and often order it online too.
Yes. I’ve tried this recipe without it, and the texture just isn’t the same. Once you have it on hand, try these almond flour banana muffins too!
I wouldn’t recommend it. Brown sugar is a key ingredient in blondies because it gives that chewiness and classic caramelized flavor. It also adds volume so I don’t think a liquid sweetener would work.
I haven’t tried it so I’m not 100% sure. You can sub 2 large eggs for the flax + soy milk mixture to give it a go, although I can’t say with confidence they will still turn out the same.
These are such a winner. I hope you love the flavor combination and these become a new favorite in your kitchen like they are in mine!
More Raspberry Recipes:
PrintWhite Chocolate and Raspberry Blondies
White chocolate and raspberry blondies are vegan and have a chewy, fudge-like texture that is impossible to beat! These are such a fun twist on the traditional blondie.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Sweets
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsweetened soy milk (116 grams)
- 2 tablespoons ground flax (16 grams)
- 1 cup white whole wheat flour (134 grams)
- 1/2 cup almond flour (56 grams)
- 1/2 teaspoon baking powder (2 grams)
- 1/2 teaspoon salt (3 grams)
- 1 cup brown sugar, packed (210 grams)
- 1/2 cup tahini (115 grams)
- 1 teaspoon vanilla extract (5 grams)
- 1/2 cup (3 ounces) white chocolate chips
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 350° F. Line an 8×8 pan with parchment paper and set aside.
- Measure soy milk in a liquid measuring cup, then add the ground flax. Mix until fully combined and let stand while you prep the other ingredients (it will thicken up as it sits).
- In a large bowl, whisk flours, baking powder and salt.
- In a medium bowl, mix brown sugar, tahini, vanilla extract and the thickened flax “egg”.
- Use a spatula to gently mix the dry ingredients with the wet. Then fold in the chocolate chips and raspberries (some will get smashed and that’s ok!).
- Transfer mixture to the baking pan and distribute evenly (see notes for a batter tip). Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool in pan for at least 10 minutes before removing. Once completely cooled, slice into squares for serving.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- To keep these vegan: use vegan white chocolate chips (like Enjoy Life or Nestle).
- Batter tip: The batter is very thick (not pourable). You’ll have to work a little bit to get it to spread evenly in the pan but I promise it works. I like to use a spatula and gently spread it towards the edges/corners.
- Storage tips: These bars are best stored in the refrigerator. I actually prefer them cold because the texture is even better. Store them in an airtight container on the counter for 1-2 days or refrigerated for up to 4 days.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 170 calories
- Fat: 7 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 3 grams
Keywords: healthy baking, vegan baking, tahini recipes
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