Strawberries and Cream Blondies (Vegan)
These blondies take the classic strawberries-and-cream combo and turn it into a delicious dessert bar.
Ingredients
Strawberry Puree
- 5 to 7 Fresh Strawberries - hulled and halved
Strawberries and Cream Blondies
- 2 cups (240 grams) all-purpose flour
- ¼ tsp baking powder
- 2 sticks (226 grams) plant based butter with salt - melted
- 1¼ cups (250 grams) cane sugar
- 6 tbsp (90 grams) plant based yogurt - room temperature
- 2 tbsp strawberry puree
- 1 tsp vanilla extract
- ½ cup freeze dried strawberries - roughly chopped + extra for decorating
- ⅓ cup white chocolate chips + extra for the top
Strawberry White Chocolate Drizzle
- 6 tbsp white chocolate
- 1 tsp coconut oil
- 1½ tsp freeze dried strawberry powder
Instructions
Strawberry Puree
- Hull and halve the strawberries. Place them in a blender and blend on high for 1 minute. Strain the puree thru a fine mesh sieve and set the puree aside.
Strawberries and Cream Blondies
- Preheat the oven to 350F and prepare an 8x8 square pan by lining it with parchment paper.
- To a small bowl, add the flour and baking powder, whisk to combine and set aside for later
- To a medium bowl, add the melted butter and sugar. Whisk for 30 seconds to a minute to fully incorporate.
- Add the vanilla extract, strawberry puree and yogurt to the butter mixture. Whisk until well combined - 30 seconds to 1 minute.
- Add the dry ingredients to the wet ingredients. Whisk just until no more flour can be seen. Add the freeze-dried strawberry pieces and white chocolate chips, folding until well incorporated. Sprinkle a few extra white chocolate chips over the top of the batter.
- Bake the blondies for 25 to 30 minutes or until lightly browned and a toothpick inserted comes out clean. Allow the blondies to rest in the pan for 20 to 30 minutes before transferring them to a cooling rack.
Strawberry White Chocolate Drizzle
- Place 1 to 2 tablespoons of freeze-dried strawberries into a food processor or blender. Blend them on high until you get a fine powder. Set the powder aside.
- Add the white chocolate and coconut oil to a small pan. Place the pan over medium heat until the chocolate is 85% melted. Stay close, dairy free white chocolate melts and burns quickly. Remove the pan from the heat before all of the chips are melted. Stir the chocolate until the rest of the chips melt.
- Add the freeze-dried strawberry powder to the melted white chocolate and stir until the powder is well incorporated.
- Once the blondies reach room temperature, they can be drizzled with the strawberry white chocolate. Sprinkle a few freeze-dried strawberry pieces over the top of the blondies and they are ready to be sliced and served.
- Store the blondies in an airtight container at room temperature.