Blondes have more fun : Blondie with Lemon and Coconut Cream.


Blondes have more fun right? Ok, so maybe not *gets hit in arm by girlfriend*. With this delightful desert you won’t care what hair colour you have or about anything. The sweet to take the sour edge off the bad times.



We have a two part-er, I know, right, never done that before. Here we go, let’s dive straight in.


Blondie dressed with baked almonds and a Coconut lemon cream




  • 400g chickpeas in a can (drained, keep the aquafaba for meringues etc if you so wish)
  • 100 – 150g of peanut butter or any nutter butter (add more for nuttier flavour less, well you get the idea)
  • 0 – 100 g Brown sugar (optional, depending how sweet you like your cake)
  • 1 tsp Vanilla essence (use natural, not synthetic)
  • 2-3 tsp baking powder
  • 1/2 tsp salt
  • 80 g chocolate chunks/shapes/drops


  • 400g tin Coconut milk
  • 1 Dsp Icing sugar
  • Handful of almonds (Flaked or whole)
  • 1 Lemon (washed if waxed)



Note 1: I would double this recipe if you want a deeper blondie than mine. It will turn out even fudgier, which, of course, would be gratifying to dive into!!!

Note 2: Please check all your ingredients are vegan, gluten and soy free. I will post all ingredients i use in a list. Keep eyes open people!

Note 3: Stick the coconut milk tin in the fridge. It will take minimum an hour to chill. For speed try in the freezer for 15 to 20!

Let’s go!




  1. Preheat oven to 200°c
  2. Drain the chickpeas. Add them in the food processor. Process till smooth.
  3. Now you have your puree, add the everything but the chocolate and baking powder. ( If the mixture is a bit thick make sure to add a milk alternative like almond/soy/hazlenut etc. to loosen the mixture. Avoid turning it to pancake mix.)
  4. Butter a small cake pan or brownie pan (use vegan butter alternatives). You don’t want the mixture to be too thin so find one you can fill to the height of a small box of matches.
  5. Add chocolate and baking powder. NOW IS THE TIME FOR SPEED!
  6. Put mix in pan and put in the oven.
  7. Cook for 10- 20 min. Test after 10 mins with a fork/toothpick/knife by gently stabbing the centre. You don’t want it to come out clean, but you don’t want to take a heap of sticky batter either. In between is perfect. IF YOU TAKE OUT TOO LATE OR TOO EARLY. DON’T WORRY. It’s still cake, you will still be able to eat it!





Lemon/Coconut whipped cream

  1. Put a can of Coconut cream in the fridge. Leave for a minimum of 2 hours. If you are strapped for time, try the freezer for 15 to 20 min.
  2. Open tin. Carefully scrape out the white cream at the top.
  3. Put into bowl with a dessert spoon of icing sugar, a squeeze of lemon juice and whisk. I recommend a mechanical whisk, by hand will take FOREVER!
  4. When it becomes stiff or you see it resembling a thick cream consistency, you are done. Easy, right?
  • For decoration you can throw some almonds on a baking tray when you put the blondies in. Leave them for 10 to 15 min. Put them in a CLEAN tea towel and beat with a rolling pin OR put them in a food processor and blitz them for about 20 to30 seconds (break them up a bit).




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