Recipes Traybake Recipes Brownies & Blondies White Chocolate Blondie Back to Brownies & Blondies White Chocolate Blondie by Truvia Total Time 30m Prep Time 10m Bake Time 20m Serves 12 Skill Level Easy Dietary Needs GF/RC/RS/Veg Gluten free Reduced calorie Reduced sugar Vegetarian 0 Reviews No ratings yet Share New This white chocolate blondie recipe is really tasty and is a great sweet treat. Truvia has been used in this recipe which is a calorie free sweetener. These white chocolate blondies would be great cut into squares for lunch boxes. Method Pre heat oven to 180ºC, grease an 8" x 8" cake tin and line with baking paper. In a food processor combine chickpeas, peanut butter, honey, Truvia and vanilla. Add in Oats, baking soda, salt and egg. Process until fully combined and smooth. Stir in Chocolate chunks, spread batter in baking tin ensuring the top is level. Bake for 20-25 minutes until golden brown; let it cool in tin before cutting into 12 blondies and removing from tin. Top Tip: Storage and consumption Storage and consumption Store in an airtight container and consume within 3 days. Let's Bake The easiest way to follow a recipe Energy Boosting Bakes Gluten Free Quick and Easy Reduced Calorie Reduced Sugar Speedy Bakes Vegetarian Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 400g Chickpeas 75g Proper Nutty Peanut Butter 50g Honey 1 tbsp Truvia Calorie Free Sweetener 1 tsp Nielsen Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 85g Rolled Oats 1 tsp Baking Soda pinch Salt 1 Egg 80g Chocolate Chunks Utensils 8"x 8" Cake Tin Food Processor