Ingredients
100g vegan butter
150g caster sugar
150g soy yogurt
3 tbsp golden syrup
200g plain flour
2 scoops Just Natural Clean Lean Protein
1 1/2 tsp baking powder
Pinch of salt
2 tbsp almond milk
100g raspberries
100g white chocolate chips (vegan)
Recipe created by Sarah Hancox
Who said plant-based recipes have to be boring?! These vegan raspberry and white chocolate blondies are just as decadent and delicious!
Method
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Preheat the oven to 180c and line a 20x20cm baking tin with parchment.
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Melt the butter, then add the sugar and whisk together until really well combined.
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Add the yoghurt and golden syrup and beat again for two minutes until paled and creamy.
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In a separate large bowl, add the flour, protein powder, baking powder and salt and mix through. Add the wet ingredients followed by the milk and beat together until just combined.
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Finally add the raspberries and white chocolate chips and fold together.
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Spoon the mixture into the tin and smooth over with the back of a spoon to level.
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Bake for 25-30 minutes until a skewer comes out clean.
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Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
