"These Coconut & Raspberry Blondies are rich and gooey, but also have that crispy outer layer you always want with a blondie or brownie. They are packed full of chocolatey goodness and so decedent that you would never know they are completely vegan! Enjoy these warm or cold, but I recommend enjoying them when they have just come out of the oven!"
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1 cup buckwheat flour
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1 cup coconut sugar
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6 tbsps coconut shavings + more for topping
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2 tbsps flax seeds + 5 tbsp water
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1/2 cup almond butter
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1 tsp vanilla extract
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1 tsp baking powder
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1/2 cup raspberries + more for topping
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1/2 cup almond milk
METHOD:
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Preheat your oven to 180 degrees.
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Firstly add your 2 tbsps of flax seeds into a bowl and combine with 5 tbsps of water. Set aside for 10 minutes to create a flax “egg”.
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Then start by placing your flour, coconut sugar, coconut shavings, and baking powder into a bowl. Mix together until combined.
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Follow this by getting all your wet ingredients into a separate bowl and stir together. Add your flax egg into the wet mix as well when the 10 minutes is up. Then get your dry ingredients and add into the wet mixture. Mix well so everything is fully combined. This should create a thick and smooth texture.
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Once this is done add in your raspberries and chocolate chunks.
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Reserve some raspberries and coconut shavings for the top.
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Place in a brownie pan and bake for 25-30 minutes depending on how gooey you want them in the middle.
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Bake for less for that gooey goodness!
Thanks to Liv for this recipe. Follow her Instagram @liv_ingplantbased for more delicious recipes.
