Vegan coconut blondies

Vegan coconut blondies

Total: 40 Min. | Active: 10 Min.
vegan, lactose-free
Nutritional value / piece: 188 kcal
, Fat: 10 g
, Carbohydrate: 22 g
, Protein: 2 g

Even though I'm not a fan of white chocolate, I absolutely love blondies – strange, I know, but these moist squares are simply delicious. It was a white coconut chocolate that inspired me to dream up this particular recipe and bake these coconut blondies. The result was a delicious vegan dessert with a hint of coconut.


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To melt the chocolate

160 g vegan, white chocolate
100 g coconut oil

Blondie mixture

185 g coconut milk yoghurt
150 g sugar
1 parcel vanilla sugar
200 g white flour
1 tsp baking powder
¼ tsp salt
80 g vegan, white chocolate, coarsely chopped
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One springform pan (24 cm in diameter), base lined with baking paper, sides greased

How it's done

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To melt the chocolate

Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove the pan from the heat, melt the chocolate and oil, stir until smooth, allow to cool slightly.

Blondie mixture

Mix the yoghurt, sugar and vanilla sugar in a bowl. Stir in the chocolate and coconut oil mixture. Combine the flour, baking powder and salt, mix in. Transfer the mixture to the prepared tin. Sprinkle the chocolate on top.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a cooling rack. Cut the blondies into squares.

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