Raspberry-Chocolate Chip Blondie Bars




Traditional dairy ingredients can be substituted for the dairy-free alternatives listed. I've made these without the chocolate chips and they turn out just fine, too.

Preparation time: 

45 minutes


2 cups raspberries (frozen)
3 tablespoons tapioca starch (or arrowroot powder or cornstarch)
4 cups water (cold)
3 3⁄4 cups flour (all purpose or plain)
1 1⁄4 teaspoons baking soda
1⁄2 teaspoon salt
1 carton soy yogurt (plain or vanilla)
1⁄4 cup rice milk
1⁄2 cup canola oil (plus 2 Tbs)
2 cups sugar
1 tablespoon vanilla extract
1 cup chocolate chips


Preheat oven to 350º. Lightly grease a 9x13-inch baking dish. Prepare the raspberry layer (OR SKIP THIS AND USE 1 CUP RASPBERRY PRESERVES INSTEAD):

In a saucepan combine all raspberry layer ingredients and stir until tapioca starch is dissolved. Bring to a boil and then lower to a low boil, stirring often, for 5 minutes or until thickened. Remove from heat.

Prepare the blondie layer: In a mixing bowl, sift together the flour, baking soda and salt. In a separate bowl, combine the yogurt, rice milk, oil, sugar and vanilla. In batches, mix the dry ingredients into the wet to form a dough. Set aside 1 cup of the dough and spread the rest in the prepared baking pan.

Spread the raspberry layer over it (or use 1 cup of rasperry preserves.) Sprinkle half of the chocolate chips over the raspberry layer.

Drop the remaining dough over the chips and raspberries; sprinkle the rest of the chocolate chips over that. Bake for 35 minutes. Let cool completely before serving.


Vegan with a Vengeance by Isa Chandra Moskowitz, submitted by Amanda

Recipe Categories: 

Visit our affiliate partner

UK Yankee is a resource and community for expatriate Americans living in or planning to move to the UK, established in 1999. Please join the discussions in our friendly expat community.