Nǐ hǎo Peanut Butterer

White Chocolate Raspberry Peanut Butter Blondies

Serves: 9

Ingredients

  • 2 x 400g chickpeas, drained and rinsed
  • ¾ cup plain flour (works with gluten-free)
  • ½ cup + 2 tbsp Pics Smooth Peanut Butter
  • 1 cup raw cane sugar
  • ½ cup vegetable oil
  • ¼ cup dairy-free milk
  • 1 tbsp apple cider vinegar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup white chocolate chunks
  • A handful of fresh raspberries

Directions

  1. Preheat the oven to 180c and line a square 9x9 pan with baking paper
  2. Put all of the ingredients (except the white chocolate chunks) into a food processor and process until smooth.
  3. Stir in the white chocolate chunks, reserving a few for the top, and then pour the blondie batter into the lined pan.
  4. Put a handful of raspberries on top along with the reserved white chocolate chunks and then drizzle the 2 tbsp of peanut butter on top of the batter before baking in the oven for 40 minutes.
  5. Once cooked, remove from the oven and leave to cool completely before slicing into 9 pieces.
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