100g vegan butter
150g caster sugar
150g soy yogurt
3 tbsp golden syrup
200g plain flour
2 scoops Just Natural Clean Lean Protein
1 1/2 tsp baking powder
Pinch of salt
2 tbsp almond milk
100g white chocolate chips (vegan)
Recipe created by Sarah Hancox
Who said plant-based recipes have to be boring?! These vegan raspberry and white chocolate blondies are just as decadent and delicious!
Preheat the oven to 180c and line a 20x20cm baking tin with parchment.
Melt the butter, then add the sugar and whisk together until really well combined.
Add the yoghurt and golden syrup and beat again for two minutes until paled and creamy.
In a separate large bowl, add the flour, protein powder, baking powder and salt and mix through. Add the wet ingredients followed by the milk and beat together until just combined.
Finally add the raspberries and white chocolate chips and fold together.
Spoon the mixture into the tin and smooth over with the back of a spoon to level.
Bake for 25-30 minutes until a skewer comes out clean.
Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.