Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
Delicious Cranberry White Chocolate Slices with a fudgy blondie base, packed with white chocolate chips, orange zest and cranberries all topped with a luscious yoghurt frosting. Make these festive slices for a vegan, gluten-free and high-protein bake.
I love all things white chocolate and cranberry this time of year and when mixed into a delicious blondie-style batter, the combination is even better. These are a cross between a cake and a cookie slice as they’re fudgy and tender yet crispy on the outside and are even more delicious when spread with the luscious thick and creamy yoghurt frosting. Make these up for a fabulous festive treat or make them all year long as nothing beats a frosted blondie.
Why will I love these slices?
These slices are so delicious, they are:
Fudgy, golden and tender
Moist, chewy and crispy on the outside
A cross between a cake, cookie and blondie slice
Made with good-for-you ingredients like applesauce, yoghurt and oat flour
Packed with white chocolate chunks, dried cranberries and orange zest
Spread thickly with a protein yoghurt mousse frosting
Naturally vegan, gluten-free and nut-free
Great to make ahead for a festive sharing bake
Delicious all year round
If you already love the sound of these slices then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe is split between the base blondie and the yoghurt frosting although there is a lot of overlap in ingredients.
Runny, smooth tahini: this keeps the bars nut-free and makes the batter smooth and rich. Make sure your tahini is runny and smooth for the best texture. If these bars do not need to be nut-free, you can also use runny, smooth almond or cashew butter, for example.
Thick coconut yoghurt: the thicker and creamier the better. My favourite is Cocos Organic either natural or vanilla flavour here. Make sure it is thick and creamy like a Greek-style dairy-free yoghurt otherwise the batter will be too wet.
Applesauce: for moisture and texture, applesauce is great as it also binds the batter without the need for an “egg” replacer. Make sure it’s 100% applesauce without added sugars. You can also use mashed banana.
Maple syrup: for sticky sweetness. You can also use agave or tapioca syrup or try vegan honey, too.
Coconut sugar: I love the richness and caramel flavour of coconut sugar but regular caster or golden caster sugar will also be great.
Orange zest: for flavour. A little goes a long way when it comes to orange zest!
Vanilla essence: for the sweet flavour.
Oat flour: this makes sure the slices are gluten-free (check that your oats/oat flour are certified gluten-free where needed) and free of normal flour. It makes the slices tender and fudgy.
Protein powder: I just love the new festive proteins from Macromike, they have a White Chocolate Candy Cane and a Caramel Popcorn, which are both fully vegan, gluten-free and gut-healthy, made with good-for-you ingredients. I used the white chocolate candy cane protein here, but also a vanilla or salted caramel protein would also be great. I have a code for 10% off everything which is AMB-AMY.
Baking powder and bicarbonate of soda: for rise.
Vegan white chocolate: chop up your favourite dairy-free bar of white chocolate (I love the ones from Pana Chocolate) or use white chocolate chips or buttons.
Dried cranberries: make sure these are unsweetened, where possible.
Plant-based milk: this is just for the frosting and makes it deliciously spreadable.
How do I make them?
These slices are easy to make and come together with little effort:
Whisk together the wet ingredients for the batter: till smooth.
Add in the dry ingredients: and stir again.
Fold in the white chocolate chunks and dried cranberries: and spread into a lined round tin.
Bake till golden brown, risen and delicious: about 24-25 minutes.
Cool for 20 minutes then lift out the tin to cool fully: on a wire rack.
Whisk together the ingredients for the frosting: till thick and luscious.
Spread the frosting over the cooled cake: and decorate with orange zest, cranberries and more white chocolate.
Cranberry White Chocolate Slices
Are these gluten-free and nut-free?
Yes these are fully gluten-free, just make sure that your oats/oat flour are certified gluten-free. These are nut-free, too, as long as you use tahini (or sunflower seed butter) and check that your protein, yoghurt and white chocolate are free from nuts.
How long will they last?
These didn’t even last 24 hours at home, but they will keep in a sealed container in the fridge for 3-5 days and you can freeze them (without the frosting) for up to 1 month then allow to defrost before decorating.
Cranberry White Chocolate Slices
What else can I make?
If you are looking for other festive bakes, how about my:
Delicious Cranberry White Chocolate Slices with a fudgy blondie base, packed with white chocolate chips, orange zest and cranberries all topped with a luscious yoghurt frosting. Make these festive slices for a vegan, gluten-free and high-protein bake.
Ingredients
For the Slices:
100g runny, smooth tahini
120g thick coconut yoghurt
30g applesauce
90ml maple syrup
50g coconut sugar
½ orange, zested
½ tsp vanilla essence
150g oat flour
60g vegan white chocolate or vanilla protein powder
½ tsp baking powder
½ tsp bicarbonate of soda
Add-Ins:
50g white chocolate, chopped
50g dried cranberries
For the Frosting:
150g thick coconut yoghurt
50g vegan white chocolate or vanilla protein powder
3 tbsp plant-based milk
Dried cranberries
White chocolate, chopped
Orange zest
Instructions
Preheat the oven to 160Fan/180ºC and line an 8-inch round dish with parchment paper.
For the slices: whisk together the tahini, yoghurt, applesauce, syrup, sugar, orange zest and vanilla till smooth. Add in the oat flour, protein powder, baking powder and bicarbonate of soda and stir to a thick, smooth batter. Fold in the white chocolate and dried cranberries.
To bake: spread the mix into the tin and smooth over the top. Bake for 24-25 minutes, till golden and firm at the edges but still slightly soft in the middle. An inserted skewer will have some specks from the centre.
To cool: cool in the in for 10 minutes then carefully lift out to cool fully on a wire rack.
For the frosting: whisk together the yoghurt, protein powder and milk till smooth, thick and creamy.
To decorate: spread the frosting all over the cooled slice and decorate with cranberries, chocolate and orange zest. Slice into 12-16 pieces (or you can slice this like a cake).
To store: enjoy straight away or keep the slices in a sealed container in the fridge for 3-5 days. You can freeze the unfrosted slices for up to 1 month, wrapped well and allow to defrost before frosting.
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I look forward to hearing what you think of these Cranberry White Chocolate Slices so please let me know in the comments below and leave a star review above. If you do make these slices, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!