Pistachio White Chocolate Raspberry Blondies (Vegan GF)
These Pistachio White Chocolate Raspberry Blondies are rich, fudgy and so tender, made with pistachio butter, dairy-free white chocolate and oat flour. These blondies are naturally vegan, easily gluten-free and perfect for summer.
I love blondies, they are like brownies cooler less-known sibling – just as gooey, rich and delicious but without the rich chocolatey flavour. These blondies are made with wholesome ingredients that will nourish you throughout the day like pistachio butter, coconut yoghurt and oat flour, while the fresh raspberries add a pop of summer in every bite. I also love using dairy-free white chocolate here (some brands have great ingredients, just watch out for all the extra sugars in other brands) but these also taste great with dark chocolate, too.
Why will I love these blondies?
These blondies are amazing:
- Rich, fudgy, gooey and tender
- Golden crispy on top
- Packed with melting chunks of white chocolate
- Loaded with pistachio butter and pistachios
- Topped with juicy summery raspberries
- Naturally egg-free, dairy-free and vegan
- Easily gluten-free with nut-free options
- Made with healthier, wholesome ingredients
- Contains fibre and gut-healthy food
- Easy to make in one bowl
- Ready in 30 minutes
- Ideal for all the family
- Delicious in the summer and all year round
- Try them with other berries too
- Also delicious with dark chocolate
if you already love the sound of these blondies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites and recommended products in the “shop the recipe” section.
For the blondies:
- Pistachio butter: make sure this is runny and smooth for the best texture. Or, you can try cashew butter, too for a lovely cookie flavour. You can also use almond or peanut butter, which will have a stronger flavour. For a nut-free option, use sunflower seed butter.
- Maple syrup: this is for sweetness and is refined sugar free.
- Coconut yoghurt: this adds moisture and fat to the bake and make sure it’s thick and creamy.
- Plant based milk: you can use your favourite dairy-free milk here like oat, almond, coconut (from the carton) or soya.
- Vanilla extract: for flavour.
- Oat flour: blend up oats in a blender to a fine flour-like texture to make your own oat flour.
- Plain or GF plain flour: this makes the blondies moist and fluffy while being gooey. To keep these gluten-free, use a gluten-free flour blend that contains xanthan gum (or add ¼ tsp of your own).
- Raising agents and salt: for rise, texture and flavour.
- Dairy-free white chocolate: you can use a bar, chopped up, or use buttons or chocolate chips. These blondies are also great with dark or dairy-free milk chocolate.
- Pistachios: for the nutty flavour and crunch. Keep these nut-free by swapping them for seeds or leaving them out.
- Raspberries: fresh is best to press on top. These blondies are also great with blueberries.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oat flour is certified gluten-free and you use your favourite GF blend of plain flour (add ¼ tsp xanthan gum if the blend does not have any). To make these nut-free, swap the pistachio butter for sunflower seed butter and use seeds instead of pistachios inside – they will look and taste different but still delicious.
How do I make them?
These are easy to make in a few steps:
- Whisk together all of the wet ingredients: until smooth.
- Add in the dry ingredients: and whisk again.
- Fold in the white chocolate and pistachios: to combine.
- Smooth into the tin: and swirl on extra pistachio butter.
- Press in raspberries: so you have one per square.
- Bake until golden brownie and gooey: about 25-30 minutes.
- I’ve used the Salter DuoWave: which is a microwave, air fryer and convection oven all in one! Have a look here and I’ve used the oven setting (see notes for other cooking methods).
- Allow to cool briefly: and then slice and enjoy.
How long will they last?
These blondies will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer, wrapped well. Allow to defrost before eating.
What other recipes can I try?
For more blondies and summer bakes:
- Raspberry Lemon and Coconut Loaf Cake
- Apple Cinnamon Streusel Blondies
- Chocolate Chunk Blondies
- White Chocolate Blueberry Blondie Cake
- Lemon Berry Tres Leches Cake
Pistachio White Chocolate Raspberry Blondies (Vegan GF)
These Pistachio White Chocolate Raspberry Blondies are rich, fudgy and so tender, made with pistachio butter, dairy-free white chocolate and oat flour. These blondies are naturally vegan, easily gluten-free and perfect for summer.
Ingredients
- 60g smooth, runny pistachio butter, plus extra
- 90ml maple syrup
- 30g thick coconut yoghurt
- 60ml plant-based milk
- 1 tsp vanilla extract
- 75g oat flour
- 75g plain or GF plain flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- A pinch of salt
- 60g dairy-free white chocolate, chopped
- 30g pistachios, crushed (plus extra for topping)
- Handful raspberries
Instructions
- Preheat the Salter DuoWave to Combi Convection oven 160Celscius and line a 6-inch/15-cm tin with parchment paper.
- Into a large mixing bowl, whisk the pistachio butter, syrup, yoghurt, milk and vanilla until smooth.
- Add in the oat flour and sift in the plain flour, baking powder, bicarbonate of soda and add the salt. Whisk to a smooth batter before folding in the white chocolate and pistachios.
- Pour into the tin, smooth over the top and then swirl on 2 tbsp extra pistachio butter. Use a knife to swirl through and top with raspberries.
- Once the DuoWave has preheated, select 30 minutes on the timer. Place the blondies inside and bake for 25-30 minutes, checking that an inserted skewer comes out mainly clean and they are well-risen and golden.
- Remove from the DuoWave and allow to cool for 10 minutes before lifting out of the tin.
- Allow to cool for 1 hour or more before use a warmed, sharp knife to slice into 9 squares.
- Sprinkle with extra crushed pistachios, if you like, and enjoy. Keep leftovers in a sealed container in the fridge for 2-3 days, or the freezer for 1 month. Allow to defrost before eating.
Notes
To use a regular convection/fan oven, preheat to 160Fan/180ºC and bake for 25-30 minutes, as above.
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Stay in touch
I look forward to hearing what you think of these Pistachio White Chocolate Raspberry 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!
p.s. this recipe was first made with Salter UK but all opinions are my own and this blog post is not sponsored.
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