I’m sure I don’t need to tell all you crazy chocoholics out there that these blondies are just begging for chocolate chips. Fold ½ cup vegan chocolate chips into the batter before transferring to the baking dish.
If you don’t have cashew butter, soak 1 cup raw cashews in warm water for 1 hour. Drain and discard the soaking water. Place the cashews in a food processor and process until smooth. You can then add the maple syrup, applesauce, vinegar, vanilla bean scraping, and vanilla extract directly to the processor and process until smooth, rather than dirty up another bowl.
Amount per serving
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Preheat the oven to 350°F or 180°C. Line an 8 × 8-inch or 20cm x 20cm baking dish with parchment paper. Let some hang over the edges, to make it easy to removed the blondies from the pan.
Whisk together the oat flour, rice flour, coconut sugar, tapioca powder, baking soda, and salt in a medium bowl.
Use a hand mixer to mix together the cashew butter, maple syrup, applesauce, and coconut oil in a large bowl. Stir in the vinegar, vanilla bean scrapings, and vanilla extract. Gradually stir the dry ingredients into the wet ingredients until well incorporated. Pour the batter into the prepared baking dish and lightly sprinkle sea salt flakes over the top.
Bake for 30 to 35 minutes, until the top is golden brown and firm and a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely in the pan.
Once cool, use the parchment paper to lift the blondie out of the baking dish. Slice into 12 pieces.
You can store the blondies in an airtight container at room temperature, but they’ll hold their moisture longer when refrigerated. They’ll keep for 3 to 4 days.