Peanut Butter Blondies Recipe | V & GF


Happy Friday! This weekend why not indulge yourself in a little dairy-free baking? This recipe is probably one of the nicest vegan/GF recipes I have created yet; inspired by an old time favourite from when I was in college, this is a healthy alternative to Rachel Allen’s White Chocolate Blondies, yet just as tasty as the original. Best served warm with a scoop of soya yoghurt and a drizzle of maple syrup, these Blondies are the perfect dessert to curl up on the couch with this weekend…



  • 1 cup oat milk
  • 6 pitted dates
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1/3 cup soya yoghurt
  • 1 cup GF flour
  • 1/2 GF oats
  • 1 tsp baking powder
  • 1 cup crunchy organic peanut butter
  • handful of raw peanuts



  1. Blend together the dates and the oat milk in a high powered blender, until the dates are broken down in to fine pieces. Pour this blend into a large mixing bowl and add in the maple syrup and vanilla.
  2. Next mix in the flour, oats and baking powder; be sure to mix thoroughly to avoid pockets of flour in you batter.
  3. Once the dry ingredients have been mixed through add in the yoghurt and the peanut butter, once again, take time to mix through thoroughly. Pour the batter into a small baking tin lined with parchment paper.
  4. Roughly chop a handful of raw peanuts and sprinkle across the top. Finally bake in a preheated oven at 180°C for 25mins, until golden brown on top. Serve warm with a side of soya yoghurt and a drizzle of maple syrup.