White Chocolate Strawberry Pistachio Vegan Brownies (Gluten-Free)
These White Chocolate Strawberry Pistachio Vegan Brownies are fudgy, rich and so delicious. Made with wholesome ingredients, they are gluten-free, high in protein and fibre.
If you love all things strawberry, white chocolate and pistachios then you are going to love these brownies aka blondies. They are fudgy, sweet and decadent like brownies but they’re made with white chocolate and vegan protein powder to make them into blondies. They’re easy to make in one bowl with easy-to-find ingredients and are perfect for the summer.
Why will I love these?
These are my new favourite, they are:
- Rich, fudgy and tender
- Golden, delicious with a slightly crackly top
- Packed with white chocolate and pistachios
- Topped with lots of strawberries
- Sweet but not too sweet
- Easy to make in one bowl
- Naturally flavoured with vanilla
- Great for friends and family
- Naturally vegan, egg-free, gluten-free and easily nut-free
If you already love the sound of these blondies/brownies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
Please see below a list of the ingredients we need and also check out the “shop the recipe” for my favourite brands and products.
- Dairy-free white chocolate: this is the key to making these white chocolate blondies. Use your favourite dairy-free white chocolate. Half is for melting into the batter and the other half is for adding into the butter as melting chunks of chocolate.
- Smooth runny cashew butter: make sure this is super smooth and runny for the best texture. You can also use tahini or sunflower seed butter to make these nut-free or use almond or peanut butter.
- Coconut oil: melt the coconut oil to help bind the brownies/blondies. It makes them melt in the mouth delicious and produces a shiny top.
- Coconut sugar: I love the caramel-like flavour and colour that coconut sugar lends to these bakes. Regular caster or white sugar will also work.
- Thick coconut yoghurt: this makes them super fudgy and wholesome, too. Make sure the yoghurt is thick and creamy like Cocos Organic. I like the vanilla, strawberry or the natural yoghurt for these.
- Plant-based milk: use your favourite dairy-free milk like oat, soya, almond or coconut (from the carton).
- Oat flour: this keeps the brownies/blondies gluten-free and wholesome. Grind your own oats into a flour in the blender and make sure they’re gluten-free, where needed.
- Vegan vanilla protein powder: this adds so much vanilla flavour, natural sweetness and protein to the bake. It also helps to make the texture really fudgy. I love the Macromike vanilla buttercream protein and my code AMB-AMY saves you 10% off everything – they also have a delicious caramelised white chocolate protein.
- Ground flax or chia seed: to help bind the batter together.
- Bicarbonate of soda and salt: for rise and flavour.
- Crushed pistachios: these add pops of colour and crunch inside the brownies and also some extra on top.
- Strawberries: these work so well with the white chocolate and pistachios and are even more delicious in the summertime. Slice them and press onto the blondies before baking.
Are they gluten-free and nut-free?
Yes these are naturally gluten-free (check that your oats/oat flour are free from gluten) and to make these nut-free use tahini or sunflower seed butter, swap the pistachios for seeds or coconut flakes and check all your other ingredients.
How do I make these?
These are easy to make in one bowl:
- Melt some the white chocolate: and whisk in the other wet ingredients.
- Add in the dry ingredients: and stir to a sticky batter.
- Fold in the pistachios and white chocolate: and pour into the lined dish.
- Arrange the strawberries on top: and press in slightly.
- Bake for 25 minutes or until golden: and an inserted skewer comes out basically clean (they will be fudgy in the middle).
- Allow to cool slightly and slice: into squares or bars.
Are they brownies or blondies?
These are technically white chocolate brownies as they use white chocolate in the batter as opposed to dark chocolate and they use vanilla protein powder instead of cacao powder. In that sense they are also blondies, which are by definition, white brownies.
How long will they last?
These lasted about 24 hours at home, but they will keep for 3-5 days in a sealed container in the fridge or for 1 month in the freezer.
What else can I make?
If you are looking for other summery desserts and bars, how about my:
- Chocolate Raspberry Pistachio Ganache Tart
- Strawberry Crumb Cake
- Berry Caramel Sheet Cake
- Chocolate Cherry Loaf Cake
- Chocolate Raspberry Fudge Bars
White Chocolate Strawberry Pistachio Vegan Brownies
These White Chocolate Strawberry Pistachio Vegan Brownies are fudgy, rich and so delicious. Made with wholesome ingredients, they are gluten-free, high in protein and fibre.
Ingredients
- 80g dairy-free white chocolate, divided
- 30g smooth, runny cashew butter
- 1 tbsp coconut oil, melted
- 75g coconut sugar
- 60g thick coconut yoghurt
- 120ml plant-based milk
- 125g oat flour
- 30g vegan vanilla protein powder
- ½ tbsp ground flaxseed or chia seeds
- ½ tsp bicarbonate of soda
- 1 pinch of salt
- 30g crushed pistachios
- 2-3 strawberries, sliced
Instructions
- Preheat the oven to 160Fan/180ºC and line a 6-inch square tin with parchment paper.
- Divide the chocolate: 40g to be melted and 40g to chop small for inside the brownies.
- For the batter: melt 40g of the chocolate and whisk in the cashew butter, coconut oil, sugar, yoghurt and milk till smooth. Add in the oat flour, protein powder, ground flax or chia seeds, bicarbonate of soda and salt. Whisk or stir to a thick, sticky batter. Now fold in the chopped chocolate and pistachios.
- To bake: spoon and spread into the tin and top with the sliced strawberries and extra pistachios and chocolate, if you like. Bake for 25-28 minutes, until golden on top and an inserted skewer comes out basically clean, they will still be fudgy so don’t be tempted to over-bake them.
- To cool: leave in the tin for 10 minutes then carefully lift out to cool for 30-60 minutes on a wire rack. Cut with a sharp, warmed knife while warm or allow to cool fully and then slice.
- To store: eat straight away or once cool, keep in a sealed container in the fridge for 3-5 days or in the freezer for up to 1 month. Allow to defrost before enjoying.
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Stay in touch
I look forward to hearing what you think of these White Chocolate Strawberry Pistachio Vegan Brownies so please let me know in the comments below and leave a star review above. If you do make these, 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!
With white choc brownie love x
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