Make these soft and chewy homemade white chocolate raspberry blondies for a quick healthy dessert recipe that guests will love!
If your dream blondies are packed with sweet raspberries and white chocolate chips, be sure to give these white chocolate dessert bars a try.
A glance at the healthy ingredients in these blondies may surprise you, but do not worry – the recipe is based on my Chickpea Blondies, one of the most popular recipes I’ve ever published, with both vegans and non vegans, alike.
They are great for school lunch boxes, baby showers, Valentine’s Day, Easter, or any time you’re craving decadent white chocolate and juicy raspberry flavor.
Also make this Almond Flour Banana Bread
Above – watch the raspberry blondie recipe video
White chocolate chip blondie ingredients
Here’s what you need: baking powder, baking soda, pure vanilla extract, chickpeas or white beans, salt, sweetener of choice, nut butter or coconut oil, white chocolate chips, applesauce or yogurt, and flour.
The bars can be made with garbanzo beans (chickpeas), cannellini beans (white kidney beans), great northern beans, or navy beans.
Flours that work include white, spelt, oat, sorghum, or almond flour. Feel free to experiment at your own risk with any other flour, such as whole wheat or coconut flour.
For the sweetener, you can use regular or brown sugar, coconut sugar, date sugar, or sugar free granulated erythritol or xylitol. I have not tried this particular recipe with stevia, pure maple syrup, or another liquid sweetener.
Any of the following fat sources work: macadamia, cashew, sunflower, or almond butter, coconut butter, or vegetable or melted coconut oil.
Some taste testers liked the fat free versions I made with mashed banana or sweet potato instead of the oil, while others did not. So omit the fat source at your own risk.
Readers also like these Healthy Brownies
Can you make them vegan and keto?
If you use dairy free white chocolate chips, the bars are already vegan. They are naturally egg free, with nut butter replacing the dairy butter in traditional blondies.
Currently, there are a few brands of dairy free and vegan white chocolate chips on the market, including options from Pascha, King David, and Nestle allergen free. Always check the label in case ingredients change in the future.
Because beans make up the base of these dessert bars, there is not a direct one-to-one low carb and keto substitute.
However, you can make your own yummy keto white chocolate blondies by using the recipe for my sugar free Vegan Cranberry Bliss Bars and pressing fresh raspberries into the top of the pan after baking and frosting.
How to make white chocolate raspberry blondies
Preheat the oven to 350 degrees Fahrenheit. Grease an eight inch baking pan, or line the bottom of the pan with parchment paper.
If using canned beans, drain and rinse them very well before starting.
Blend everything except the white chocolate chips and raspberries until the batter resembles a thick and smooth cookie dough.
I highly recommend a food processor for the best texture. Some readers say a blender works, but you need to either use a tamper or occasionally stop the blender to stir the dough so it blends evenly.
The recipe was inspired by my Chickpea Cookie Dough Dip
The bars can be left out on the counter the first night, loosely covered to allow excess moisture to escape.
After a day, I recommend refrigerating any leftovers for optimal freshness. Store in a covered container, leaving a small opening.
If serving at a party or taking to an event, it is fine to leave the white chocolate chip raspberry blondies out on the counter for a few hours.
And if you happen to have leftover blondies remaining after four days, you can freeze the bars for up to three months in an airtight container. Add a layer of wax paper or parchment paper in between each layer of blondies so they do not stick together.
Healthy blondie flavors
White Chocolate Chip: For plain vegan white chocolate blondies, omit the berries.
Blueberry Blondies: Instead of raspberries, press an equal number of fresh (or frozen and thawed) blueberries into the unbaked blondies. Adding a fourth teaspoon of cardamom to the blondie batter is also wonderful.
Chocolate Chip Peanut Butter: Top your blondies with around two tablespoons each of dark chocolate chips, white chocolate chips, and peanut butter chips.
White Chocolate Strawberry: Press thinly sliced strawberries into the tops of the blondies before baking. Or dice the berries and gently stir them into the batter. Do not add more than a fourth cup of diced berries if going with this option, because strawberries have a very high water content.
Or you can make the blondies into Snickerdoodle Blondies!
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp each: salt and baking soda
- 1 can chickpeas or white beans, or 1 1/2 cups cooked beans (a keto option is listed above)
- 1/4 cup applesauce, mashed banana, or yogurt
- 3/4 cup sugar or granulated sweetener of choice
- 3 tbsp almond or cashew butter, or coconut oil
- 1/3 cup white, spelt, oat, or almond flour
- 1/4 cup white chocolate chips
- 20 raspberries, or as desired
Preheat the oven to 350 F. Drain and rinse the beans very well. Blend everything except the chips and berries until completely smooth in a food processor. (The texture is best in a food processor, but a blender can technically work if you stop occasionally to stir contents with a spoon and ensure even blending.) Either stir in the white chocolate chips now or sprinkle on top before baking. Smooth batter into a greased or parchment lined eight inch pan. Press raspberries into the top. Bake 30 minutes. The blondies will look a little underdone when you take them out. They firm up while cooling.View Nutrition Facts
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