These vegan chai-spiced blondies have a delicious combination of white chocolate pieces with tantalising bites of pecan nuts running through. The recipe is easy to make gluten-free.
130g vegan butter block, softened
200g vegan white chocolate, chopped into chunks (100g to melt + 100g for chunks)
180g light brown soft sugar
2 tbsp milled flaxseed
6 tbsp cold water
250g plain flour – gluten-free if needed + ¼ tsp xanthan gum & 1 tbsp cornflour
1 chai tea bag (we used pukka vanilla chai)
150ml plant-based milk
80g pecans, chopped
For an Easter version
75g vegan mini-Easter eggs
And only use
100g white chocolate, melted
Line the base and sides of a 20 cm square brownie tin with baking paper.
In a small bowl mix together the milled flaxseed and water. Set to one side until it thickens.
In a small saucepan over a low heat add the plant-based milk and carefully tear open the tea bags and tip the contents into the milk. Stir and allow to simmer for 10 minutes.
Melt 100g of the white chocolate in a heatproof bowl over a pan of lightly boiling water, until it melts, remove and allow to cool slightly.
Heat the oven to 180°C/160°C fan.
Meanwhile in a medium-sized mixing bowl, stir together the sugar and butter, until creamy.
Then beat in the flaxseed mix, infused chai milk and stir until combined. Note that the mixture will curdle a little.
Now add the melted white chocolate and stir into the mix.
Sift in the flour (cornflour and xanthan gum if using gluten-free flour). Gently fold into the mix. Stir in the chopped pecans and then half the white chocolate chunks.
If making the Easter version, add the mini-Easter eggs to a food bag, carefully seal and use a rolling pin to gently bash the eggs into pieces. Stir half into the blondie mix and scatter the rest over the top once spooned into the tin.
Spoon the mixture into the lined tin and gently press the remaining white chocolate chunks into the top.
Place in the centre of the oven and bake for 25 to 30 minutes until golden on top. The bake will still be quite gooey looking. Remove from the oven, place on a cooling rack and allow to cool completely in the tin before slicing.
Notes on cook time; 25 minutes will be a really gooey blondie, 28 minutes we feel is perfect, 30 minutes is a denser cake result.
Store in an airtight container and eat within 3 days.
If making the Easter version of the vegan Chai spiced blondies, then you only need 100g melted white chocolate.
- Serving Size: 16
Keywords: Blondies, chocolate, vegan