White Choc Raspberry Blondies

It's already mid-April and the sun still hardly shows its face! My thoughts are constantly drifting to summer. Spring would be great too! Instead, it's cold, rainy, windy... When the weather strikes, we just get our spring and summer vibes in a different way!

So here is a delicious blondie recipe that definitely reminds me of warm temperatures and glorious summer days with its combination of raspberries and white chocolate!

Enjoy them - as always without a guilty conscience, as all the ingredients are good for our bodies!

Makes approx. 9 blondies

White Choc Raspberry Blondies

Preparation time: 10 minutes
Total time: 5 minutes

Ingredients:

• 50g cashew butter
• 50ml maple syrup
• 50g almond flour
• 50g coconut flour
• 1 handful of fresh raspberries
• 1 handful of freeze-dried raspberries
• 100g White Choc Diamonds

  
  Preparation:

  Mix the cashew butter, maple syrup, almond flour, coconut flour and half of the freeze-dried raspberries thoroughly. Finally, fold the fresh raspberries and 50g of the coarsely chopped White Choc Diamonds into the dough. Pour this dough into a rectangular pan lined with baking paper and refrigerate. Meanwhile, melt the White Choc Diamonds in a bain-marie and pour over the blondies. Garnish with the remaining freeze-dried raspberries and refrigerate again until the chocolate has set. Cut into squares before serving and top with more maple syrup and raspberries as desired.