Chocolate Chunk Mummy Blondies (Vegan GF)
Rich, chewy and cake-y, these Chocolate Chunk Mummy Blondies are egg-free, vegan and gluten-free and are so easy to make. Decorate these wholesome blondie bars with mummy faces for the perfect Halloween bake.
I just love turning regular bakes into spooky creations and these simple and delicious blondies are perfect for the season. Made in just one bowl with wholesome ingredients, they are packed with chocolate chunks and chocolate “mummy” faces made even better with some edible sugar eyes. They are so fun to make and you can even skip the faces, and make these all year long with a simple chocolate drizzle instead.
Why will I love these bakes?
These bars are so delicious:
- Chewy, cake-y and spongey
- Rich, fudgy and chocolatey
- Made with wholesome ingredients
- A source of fibre from the oats
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Easy to make in one bowl
- Quick to bake
- Fun to decorate with spooky chocolate faces
- Great for all the family
If you already love the sound of these bars then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can see the weights in the recipe card below or see my favourites in the “shop the recipe” section.
For the wet ingredients:
- Runny smooth almond butter: I love the nutty richness this adds to the bars, without the need for coconut oil or butter. If making these nut-free, use sunflower seed butter or tahini or for almond alternatives try peanut or cashew butter.
- Maple syrup: for sweetening the bars, we use maple syrup which is refined sugar free but you can also use agave or another syrup.
- Thick coconut yoghurt: this adds moisture and fat into the mix, making the bar spongey and fudgy in texture. make sure the yoghurt is really thick and creamy like the natural or vanilla Cocos Organic yoghurt.
- Plant based milk: you can use any dairy-free milk like organic soya, oat, almond or coconut (from the carton).
- Vanilla essence: for flavour.
As for the dry ingredients:
- Oat flour: to make these bars more wholesome, I love using oat flour. Make your own by blending oats into a fine flour consistency and make sure they are gluten-free certified where needed.
- Plain or GF plain flour: to make these light, cakey and spongey. If making these gluten-free, use your favourite GF 1:1 flour alternative.
- Raising agents and salt: for rise and flavour.
- Cinnamon: for a cosy flavour.
- Dark chocolate: I use the salted chocolate from Divine which I love and chop it into chunks but you can use other chocolate or use chips or buttons. I use the same chocolate in the blondies as I do to melt on top.
- Edible sugar eyes: for making these bars into spooky Halloween treats.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use gluten-free certified oats/oat flour and use your preferred 1:1 gluten-free flour blend (ideally with a gum in to help bind the bars). To make these nut-free, use sunflower seed butter or tahini in the batter and check your other ingredients like chocolate and yoghurt.
How do I make them?
These are easy to make in a few steps:
- Whisk together the wet ingredients: until smooth.
- Add in the dry ingredients: and stir together.
- Smooth into the tin and bake until golden: about 20 minutes.
- Allow to cool: so that the chocolate will set.
- Slice into bars: or other shapes.
- Melt the chocolate: and drizzle on top.
- Decorate with edible sugar eyes or sprinkles: and enjoy.
How long will they last?
These will keep for 3-5 days in the fridge in a sealed container but are best eaten at room temperature. You can also freeze the bars for 1 month, wrapped well, and allow to defrost before eating. Note that the eyes will “bleed” and soften over time, so best to decorate them the day before or the day that you want to present them.
What else can I make?
If you are looking for other Halloween treats:
- Pumpkin Shaped Chocolate Cinnamon Rolls
- Hidden Pumpkin Lemon and Ginger Loaf Cake
- Halloween Vegan Rocky Road
- Vegan Pumpkin Spice Tiramisu
- Chocolate Pumpkin Swirl Bread
Chocolate Chunk Mummy Blondies (Vegan GF)
Rich, chewy and cake-y, these Chocolate Chunk Mummy Blondies are egg-free, vegan and gluten-free and are so easy to make. Decorate these wholesome blondie bars with mummy faces for the perfect Halloween bake.
Ingredients
- 60g runny, smooth almond butter (or tahini for nut-free)
- 90ml maple syrup
- 30g thick coconut yoghurt
- 60ml plant-based milk
- 1 tsp vanilla essence
- 100g oat flour
- 50g plain or GF plain flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp cinnamon
- A pinch of salt
- 90g dark chocolate, chopped into chunks
- 30g melted dark chocolate
- Edible sugar eyes or sprinkles
Instructions
- Line a 6-inch square tin with parchment paper and preheat the oven to 160Fan/180ºC.
- For the blondies: add the almond butter, syrup, yoghurt, milk and vanilla to a large mixing bowl and whisk until smooth. Add in the oat flour then sift in the plain flour, baking powder, bicarbonate of soda and cinnamon. Add the salt and whisk or stir to a smooth, thick mixture. Fold in most of the chopped chocolate.
- To bake: pour into the tin and smooth over the top. Sprinkle over the rest of the chocolate and bake for 20 minutes, until golden, risen and an inserted skewer comes out clean (some specks from the middle are OK).
- Cool in the tin for 10 minutes and then lift out to cool for 30 minutes before slicing into 9 bars.
- Melt some chocolate and drizzle over the bars. Add on some edible sugar eyes and enjoy straight away or allow to cool and eat cold.
- To store: keep in a sealed container for 3-5 days in the fridge, and eat at room temperature, or in the freezer for 1 month. Allow to defrost and enjoy.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Chunk Mummy Blondies 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 mummy blondie love x
Skip to Recipe