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Raspberry Choc Chip Blondies

Servings 15 pieces


  • 2 tins (400g) canellini beans, liquid drained off 2 x 400g tins
  • 1 cup almond meal (or oats for nut-free)
  • 200 g medjool dates, pitted
  • 1 cup raspberries (or other berry)
  • 1/2 cup pureed apple (baby food works a treat)
  • 5 tbs coconut oil/ butter/ghee
  • 2/3 cup almond milk (or milk of your choice)
  • 1 cup dark choc chips
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda


  1. Preheat oven to 170C. Line a baking dish with baking paper. 

  2. Add all ingredients except raspberries & choc chips to a food processor or high speed blender and blend until really smooth. 

  3. Stir through Raspberries & choc chips then pour into your baking dish. 

  4. Bake for 50-60 mins until browned on top. Remove from the oven and allow to cool to room temperature. I like to pop mine in the fridge to cool completely and set before slicing but I totally get your need to dry this delicious gooey blondie while it's still warm so you do you.