I’m so excited to share this Vegan Biscoff Blondie recipe with you guys, these are so easy to make, they taste delicious, and they’re healthy too- it’s a triple win!
I used a (not so) secret ingredient in these too- apples. I used apples to make a purêe to help to give an extra sweetness, and I also chopped some in for some extra texture. Biscoff also goes so well with apples so it’s a match made in heaven!
What are blondies?
Traditionally blondies are a white chocolate version of brownies, however more recently there’s been a rise of more non-chocolate blondies on the web/social media. There’s no white chocolate in this Vegan Biscoff Blondie recipe, as the vanilla, cinnamon and apple purée give a sweet enough flavour.
To make this Vegan Biscoff blondie recipea little healthier I used Lakanto Monk Fruit Sweetener (brown sugar version). It’s a combination of erythritol and monk fruit and can be used as a 1:1 substitution with sugar- making recipe calculations super easy! You can use an alternative low sugar sweetener of your choice however I’ve found that this Monk Fruit one has the best well rounded sweetness to match that of actual sugar. Alternatively you could just use regular sugar but just bare in mind that these Biscoff Blondies won’t be as healthy that way.
For me, Biscoff was the tastiest and easiest choice for these blondies. The sweet biscoff spread just goes perfectly with the slightly tart apples. I then crumbled over some crushed Lotus biscuits for a little extra texture. If you’re feeling more adventurous, you could try making your own vegan caramel drizzle by blending soaked dates with coconut milk to form a sauce.
If you fancy trying out some more vegan traybake + cake recipes then you’ll love these:
High Protein Chickpea Blondies
Vegan Biscoff Apple Blondies
These Vegan Biscoff Blondie recipe is so easy to make and tastes delicious too- the apples are a great addition for some natural sweetness too.
- 180 g vegan butter
- 200 g Lakanto Monkfruit sweetener or regular brown sugar
- 250 g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 apples, peeled, cored and cubed into roughly 1cm
- 60 g apple purée see below for recipe
- 1 tsp vanilla extract
- 100 ml plant milk
For the topping
- 1 tbsp biscoff spread, melted
- 2 lotus biscuits, crushed
For the Apple Purée
- 1 apple, cored, peeled and chopped
Preheat oven to 180°C, line a 8 inch square baking dish
Whisk the monk fruit sweetener with the vegan butter until well combined.
In a separate bowl combine the flour, baking powder, salt and ground cinnamon
Prepare the apple purée by placing the chopped and peeled apple in a microwave safe bowl of tupperware and submerging it with water. Microwave until soft. Drain the water then mash with a fork until you get smooth purée.
Fold in the dry ingredients with the butter/sugar mix then add the plant milk, apple purée and vanilla essence. Whisk briefly.
Stir in the chopped apples then transfer the mix into the baking tray
Bake for 35 minutes or until a toothpick comes out clean
Allow to cool then drizzle over the melted biscoff and crushed lotus biscuits- enjoy!
Please let me know if you try this recipe out by tagging me on instagram (@basilandvogue)