Vegan almond butter blondies
These blondies are the real deal…and you wouldn’t even guess they’re vegan! They’re deliciously soft and gooey thanks to the addition of runny nut butter and are dotted with pockets of molten dark chocolate.

Vegan almond butter blondies

Makes: 8 blondies

Ingredients

1 box NOMU MiniMakes Vanilla Blondie Batter Mix
1/3 cup (~80g) runny almond butter (see Tips)
1/4 cup almond or other non-dairy milk
60g vegan dark chocolate, roughly chopped

Directions

Preheat the oven to 180°C (or 160°C fan-assisted) and grease and line a 21 x 11cm loaf tin with baking paper.

Place the sugar (sachet 1) in a mixing bowl with the almond butter and milk. Whisk well until nicely combined. Add the dry mix (sachet 2) and chopped chocolate and stir to form a thick dough.

Spoon the dough into the prepared tin and spread into an even layer using a spatula. If necessary, smooth out the surface by gently pressing down with the palms of your hands.

Bake for about 25 minutes or until cooked through but still gooey in the center – a toothpick inserted into the middle should come out with a few sticky crumbs. Leave to cool completely in the tin before slicing into bars. For clean cuts, chill the blondie in the fridge until firm and clean your knife in between each slice.

 

Tips: Make sure to use natural runny nut butter for this recipe – nothing salted or sweetened. You can use your favourite nut butter for this recipe (peanut butter would be delicious!).

Ingredients

1 box NOMU MiniMakes Vanilla Blondie Batter Mix
1/3 cup (~80g) runny almond butter (see Tips)
1/4 cup almond or other non-dairy milk
60g vegan dark chocolate, roughly chopped

Directions

Preheat the oven to 180°C (or 160°C fan-assisted) and grease and line a 21 x 11cm loaf tin with baking paper.

Place the sugar (sachet 1) in a mixing bowl with the almond butter and milk. Whisk well until nicely combined. Add the dry mix (sachet 2) and chopped chocolate and stir to form a thick dough.

Spoon the dough into the prepared tin and spread into an even layer using a spatula. If necessary, smooth out the surface by gently pressing down with the palms of your hands.

Bake for about 25 minutes or until cooked through but still gooey in the center – a toothpick inserted into the middle should come out with a few sticky crumbs. Leave to cool completely in the tin before slicing into bars. For clean cuts, chill the blondie in the fridge until firm and clean your knife in between each slice.

 

Tips: Make sure to use natural runny nut butter for this recipe – nothing salted or sweetened. You can use your favourite nut butter for this recipe (peanut butter would be delicious!).

You may also like

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

WHAT'S COOKING?

How can we (ahem) serve you today?

Looking for information on a specific product, or simply want to get in touch? Please complete the form below, and we’ll get back to you as soon as possible.

Index

Top Tips