Chai Avocado Blondies | Vegan – GF – Dairy-Free
These Chai Avocado Blondies are going to be your newest fall obsession just like they are ours! They surprisingly use overripe avocados, flax eggs, and gluten free flour for delectable vegan/gluten free/dairy free desserts.
Baking with Avocados
Chris and I bought avocados a few days ago, and had dreams of perfect avocado toasts dancing in our heads. Alas, the avocados had a different plan. They always do. You bring your green fruit babies from the hospital, with aspirations for their future, and then BAM. They’re full grown adults now and they don’t have to listen to you, mom! They can do what they want!
But I digress.
So, we ended up with super brown, overripe avocados. A little digging on Google told me that they were perfectly fine, just not as appetizing to look at and maybe a little bitter? However, they were still a great 1:1 substitute for butter since they provide a lot of fat to your recipes. Perfect!
But how to mask the weird color and grassy flavor? A lot of recipes online called for chocolate, but with Chris being the opposite of me in my love for chocolate, I turned to the powers of chai after being inspired by this recipe by Broma Bakery.
I figured, chai spices are brown, and my avocados are brown, so why the hell not?! I will say, creaming the avocados and brown sugar at first had a weird super-villain dark green color, but once the gluten free flour (I love using this one by Bob’s Red Mill) and chai spices went in, it was a normal blondie batter and I almost forgot that I was baking with avocados!
What do Chai Avocado Blondies taste like?
These Chai Avocado Blondies are chewy, moist, and are a gorgeous shade of honey brown. The avocado taste is completely masked by the cozy chai spice mix in the recipe. The white chocolate drizzle was also super fun to do. For me, as someone who has no reason to be vegan or gluten-free, I still loved eating these. Chris, who didn’t know how they were made, couldn’t even tell a thing! To keep this vegan and gluten free, just make sure your white chocolate chips are certified vegan and gluten free.
Hope you all have a fun weekend making these! Let us know how they came out!
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Chai Avocado Blondies | Vegan – GF
Equipment
- mixing bowl
- Hand mixer
- silicone spatula
- 8" x 8" baking pan
- parchment paper
Ingredients
- 170 grams avocado 3/4 cup, packed
- 180 grams brown sugar about 3/4 cup, packed
- 2 teaspoons vanilla extract
- 2 tablespoons flaxseed meal
- 6 tablespoons water room temperature
- 1 teaspoon baking powder
- 210 grams Bobs Red Mill 1:1 Gluten Free Flour 1 1/2 cups
Chai Spice Mix
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon cardamom
- 1/8 teaspoon ground cloves
White Chocolate Drizzle
- 1/4 cup white chocolate chips vegan, gluten free
Instructions
- Preheat oven to 325F
- Make flaxseed eggs by combining the flaxseed meal and water. Set aside to let the mixture thicken.
- Cream avocado and brown sugar for 2-3 minutes in a large bowl
- Add vanilla extract and flax eggs to your avocado/sugar mixture. Mix until well combined.
- In a separate bowl, whisk together your gluten free flour, baking powder, and chai spices. Add it to your wet ingredients and mix until combined.
- Place batter in pan. Bake 25-30 minutes, or until a toothpick comes out clean. Leave to cool in pan about 20 minutes.
- When blondies are almost done cooling, melt the white chocolate in a microwave safe measuring bowl for 30-45 seconds on High. Use silicone spatula to fold the chips into a smooth mixture and drizzle onto blondies.
These are delicious and easy to make. I had a still green but super squishy avocado to use up. My spouse said he couldn’t eat anymore guacamole after using up the last one. Thanks for sharing!
Hi Marla! Thanks for sharing your experience with the recipe 😊 I am so glad to hear it worked out well for you!
What a great recipe! I’ll definitely be making these again. I did have to do a bit of guessing with the instructions, though. I wasn’t sure if I should grease the pan before lining it with parchment (I did), and being a newbie to vegan baking, I had to research what to do with the flax meal. (Duh! Combine it with the 6 T water). Also, there was no instruction to add the baking powder. Not a big deal, but being a little OCD, omissions like that freak me out. These are all small things, none of them deal-breakers for an otherwise delish recipe. Thank you so much!
Thank you so much for the call out!!! How embarassing LOL. I have fixed the recipe and am SO SO glad you enjoyed it.