Healthy White Chocolate Raspberry Blondies (High-Protein/High-Fiber Recipe)

This formulation re-engineers the traditional blondie by utilizing a legume-based protein matrix (chickpeas or white beans) combined with oat flour. The naturally occurring starches and fibers in the beans provide a dense, fudgy crumb while significantly reducing the lipid content typically provided by butter. By incorporating a whey-casein protein blend, we reinforce the structural lattice, ensuring the bars remain moist and chewy rather than crumbly. The inclusion of fresh raspberries provides acidic bright notes that balance the sweetness of the white chocolate, while the thermal breakdown of the fruit creates localized “jam pockets” within the protein-rich sponge.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 25 Min
• Total Time: 40 Min
• Yield: 9 Bars
• Calories: 165 kcal per bar

Ingredients:

The High-Fiber Base

• 1 can (400g) Chickpeas (rinsed, drained, and patted dry)
• 1/2 cup (60g) Oat Flour
• 31g (1 scoop) Vanilla Whey/Casein Protein Powder
• 1/4 cup Natural Cashew Butter (or Almond Butter)
• 1/3 cup Sugar-Free Maple Syrup
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• 1/4 tsp Sea Salt

The Add-Ins

• 1/2 cup Fresh Raspberries
• 30g Sugar-Free White Chocolate Chips

Preparation Steps:

1. High-Shear Base Homogenization

1. Preheat your oven to 175°C (350°F). Line an 8×8 inch baking pan with parchment paper.
2. Place the chickpeas, cashew butter, maple syrup, and vanilla in a food processor.
3. Process on high for 60–90 seconds until the mixture is a perfectly smooth, glossy paste. Critical: Any remaining chickpea skins will disrupt the “fudgy” sensory profile, so ensure full homogenization.

2. Dry Matrix Integration

1. Add the oat flour, protein powder, baking powder, and salt to the food processor.
2. Pulse 5–10 times until just combined. Over-processing at this stage can lead to excessive air entrapment, causing the blondies to rise and then collapse.
3. Hand-fold in half of the raspberries and all of the white chocolate chips using a spatula.

3. Thermal Setting & Cure

1. Spread the batter evenly into the prepared pan. The batter will be thick and tacky.
2. Press the remaining raspberries into the top of the batter for visual appeal and localized moisture release.
3. Bake for 22–25 minutes. The edges should be slightly golden, but the center should still feel soft to the touch.
4. Important: Allow the blondies to cool in the pan for at least 30 minutes before slicing. The protein-starch bonds need time to firm up as the temperature drops.

Expert Tips:

• The “Bean” Secret: Rinsing and drying the chickpeas thoroughly is essential to remove the “beany” flavor. The cashew butter and vanilla act as primary masking agents to ensure the final product tastes like a traditional dessert.
• White Chocolate Stabilization: High-protein batters can be dry. The white chocolate chips provide pockets of cocoa butter that improve the overall mouthfeel (lipids) without needing to add oil to the entire batch.
• Storage Protocol: Due to the high moisture content from the berries, these are best stored in the refrigerator. They actually become fudgier after 24 hours of cold-setting.