WHITE CHOCOLATE RASPBERRY PROTEIN BLONDIES
Valentine’s Day is just another excuse to make yummy treats – like these White Chocolate Raspberry Protein Blondies made with collagen! Think gooey center full of melty white chocolate and tart raspberries with crisp, chewy edges (mmm). Did I mention these bars are gluten-free and easily made dairy free? Yeah baby! You also might like my Sugar Cookie Collagen Protein Bars.
Did you know? Just one cup of raspberries provides just over half your daily Vitamin C (source)! Vitamin C helps regenerate collagen (among many other things)… so it makes sense to combine Vitamin C with the necessary collagen peptides to repair your skin and tissues.
I use and recommend LIV Body Marine Collagen because it’s highly bioavailable and rich in Type I collagen, the type your body needs most. In this recipe I used the flavorless variety! Feel free to use my code “NOEXCUSES” for 20% off all LIV Body products, including their vegan protein powder.
You can substitute another powdered collagen or half as much baking flour (45 grams or approximately one-third cup). I do not recommend substituting other protein powders, such as whey or vegan proteins, since they behave much differently than collagen.
In this recipe, I used gluten-free baking flour. Feel free to substitute an equal measure of all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), fine oat flour, sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. You can also swap up to half of the baking flour for two tablespoons of coconut flour to lower the carbs. This will result in a more mealy texture, however.
In most of my recipes, I use this organic stevia blend that’s twice as sweet as sugar. I love that it’s cost-effective and has no bitter aftertaste! You may substitute this sweetener for up to twice as much granulated monk fruit (like Lakanto), granulated erythritol (like Swerve), baking stevia, coconut sugar, or regular sugar if you prefer. If using liquid stevia or another sweetener that is more concentrated, please check the brand-specific conversion chart. Usually sugar-free baked goods taste bitter only if too much sweetener was used!
Besides the collagen and flour, the base of these bars is primarily cashew butter and egg whites. Of course, the cashew butter can be swapped for another neutral nut or seed butter like almond butter or tahini.
The egg whites can be substituted for a vegan egg replacer, but I would not suggest ground flaxseed or chia because this will make the bars less tender.
And of course, this recipe calls for red raspberries and white chocolate chips. You can use fresh or frozen raspberries, or substitute another berry if you prefer. To make these dairy-free, simply use dairy-free white chocolate!
Here is the printable recipe for these White Chocolate Raspberry Protein Blondies. I hope you love them as much as my family did 😉
This post contains affiliate links and is sponsored by LIV Body.
White Chocolate Raspberry Protein Blondies
- 3/4 cup (90g) flavorless collagen protein powder* I used LIV Body Marine Collagen, code NOEXCUSES for 20% off
- 3/4 cup (90g) gluten-free baking flour*
- 1/3 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 1/2 tsp. baking soda
- 1/2 tsp. salt optional
- 1/2 cup cashew butter*
- 1/2 cup egg whites*
- 1 tsp. pure vanilla extract
- 1/4 tsp. raspberry extract optional
- 1/2 cup raspberries fresh or frozen
- 1/4 cup white chocolate chips I used sugar-free, can use dairy-free
*See blog post above for substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Add wet ingredients (through extracts) and mix until no dry clumps remain.
- Fold in raspberries and white chocolate chips.
- Spread batter over the bottom of a parchment lined 8"x8" baking dish. You can coat a nonstick dish with cooking spray, but parchment will not stick!
- Bake in preheated oven for 25-30 minutes, or until center is set (no longer jiggles).
- Let blondies cool, then cut into nine equal pieces (a plastic knife works best).
- Leftovers will keep in the fridge in an airtight container at least a week.
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