2 September 2017

Vegan White Chocolate Matcha Blondies

The lovely people at Pure Chimp sent me some of their matcha to try out, I thought long and hard about what to test it out on and I just loved the sound of white chocolate matcha blondies. Whilst there's no way to make blondies completely healthy, true to my blog, I found a way to sneak some extra nutrition in there. I researched loads of recipes and I couldn't find one blondie recipe that included both matcha and avocado, but there were plenty of smoothies, so the flavour combination obviously does work, though it's definitely an acquired taste. White chocolate and matcha are also a match made in heaven, as well as vanilla, the matcha just intensifies the creamy white chocolate, whilst adding it's own unique flavour and charm and vanilla just makes everything taste better, it's a fact! I also added a single raspberry to each blondie, any more would make them soggy, but I just love the pop of fresh tart raspberry flavour in the mix of earthy, creamy notes. 

I adapted from this recipe, swapping out the butter for avocado, the vanilla soy yogurt for eggs, using free from white chocolate and I also reduced the amount of sugar, as the white chocolate and yogurt are already very sweet. With all the swaps, you might wonder why I still used white sugar; nutritionally sugar and syrups like maple or agave are very similar and they will all raise your blood sugar... the only true 'no added sugar' recipes are those made with sweeteners, but personally I would rather just eat sugar and have less of it. Fibre, protein and fat can also help you blood sugar not to spike - avocados are high in fibre and contain good fats, whilst the soy yogurt contains some protein, helping to control your blood sugar. Avocado is also high in vitamin E, B vitamins, potassium, copper and vitamin C.

Matcha comes from a green tea plant, the main difference is that is is shaded for the last 14 or so days before harvesting, Pure Chimp is shaded for 20 days, this process makes it rich in the amino acid L-theanine. L-theanine is known for it's impact on mood and well-being, it's said to increase energy, help you relax, improve your mood and also boost concentration. Pure chimp matcha is also certified by the vegan society and 5% of the profits go to the Save the Chimps charity, hence the name and all the packaging used is also recyclable, so this is a great, ethical product that you can feel good about buying. I tasted a little on it's own, it has that earthy grassy taste, true to green tea, but isn't bitter at all, which shows the great quality of the product. It works absolutely wonderfully in this recipe, perfectly complimentary to the rich white chocolate, creamy avocado, vanilla and fresh raspberries, bringing all the flavours together to something delicate and so enjoyable, a must make for matcha lovers! These brownies are all gooey with crisp, chewy bits around the edge and that classic shiny crisp top, if you want more set, fudgy blondies, add 1-2 tbsp more flour and bake for 5 mins longer. The blondies also have a slight avocado flavour, which I like as it compliments the earthy green tea, but if you don't like avocado, simply swap out for vegan butter (2/3 cup).

So, with mood boosting capabilities, a delicious flavour combo and nutrients like L-theanine, fibre, vitamin E, potassium, vitamin C and many more....you can't go wrong with these blondies! They firm up as they cool, as the white chocolate sets, so as hard as it may be, I recommend waiting until they've cooled to eat! 

If you'd like to know more or purchase some Pure Chimp Matcha - click here.

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Vegan White Chocolate Matcha Blondies | Serves: 9 | Time: 45 mins

You'll need

  • Large glass bowl
  • Saucepan
  • Spatula
  • Food processor/blender
  • 8x8 Brownie tin
  • Grease-proof paper


  • 150g vegan white chocolate
  • 1 extra-large avocado
  • 1/2 cup sugar
  • 2/3 cup vanilla soy yogurt
  • 2/3 cup plain flour
  • 1 tbsp Pure Chimp Matcha Green Tea
  • 1/2 tsp baking powder
  • 9 raspberries


  1. Pre-heat the oven to 180°C (fan oven) and line an 8x8 brownie tin with grease-proof paper.
  2. Melt 100g of the white chocolate in a glass bowl over a double boiler, stir constantly and ensure that no water gets into the chocolate. Once melted remove from the heat and place to one side. Add the avocado flesh, sugar and soy yogurt to a food processor or blender and blitz until smooth. Stir into the melted white chocolate. Roughly chop the rest of the chocolate, then fold in the flour, matcha, baking powder and chocolate chunks until fully combined. 
  3. Spread the mix into the brownie tin and place 9 raspberries on top (one for each blondie), place in the middle of the oven and bake for 30 minutes. Leave to cool fully before cutting. Serve up and enjoy!
Cassidy xx