This week we have a recipe for you to experiment with some chocolate chip vegan blondies. This recipe has a few unusual ingredients, such as a yellow squash and monk fruit sweetener!

The blondies are also vegan, so your lactose or gluten intolerant friends can easily enjoy them too. However, this recipe isn’t nut-free (to be expected with brownies/blondies), so don’t go offering them to any nut allergy sufferers.

This recipe will yield you 9 scrumptious squares at roughly 85 calories each. Perfect for enjoying a guilt-free dessert.


  • 90g gluten-free oats
  • 200g granulated Lakanto Monk Fruit Sweetener
  • 1 medium yellow squash sliced
  • 250ml water more if needed to facilitate blending
  • 8 Tbsp powdered peanut butter
  • 1 tsp vanilla extract
  • 2 Tbsp oat fiber (or 2 extra Tbsp oats)
  • 1/4 tsp salt
  • 1.5 tsp baking powder
  • 1 tsp xanthan gum
  • 4 Tbsp Sugar-Free Chocolate Chips


  1. Preheat your oven to Gas Mark 4 and spray an 8×8” baking tray with non-stick cooking spray, then set aside.
  2. Add oats to a high-speed blender and process them until it reaches a flour-like consistency.
  3. Add in the remaining ingredients (except for chocolate chips) and blend again until it’s smooth.
  4. Next, stir in the chocolate chips.
  5. Now pour the batter into the baking tray from earlier and bake your blondies for around 30 minutes, or until a toothpick inserted in the center comes out clean (more or less).
  6. Let the blondies cool, cut to size, and Enjoy!

It shouldn’t take you longer than 45 minutes to turn all of your ingredients into a set of delicious blondies. You can replace the powdered peanut butter with regular peanut butter, but adjust the amount of water you use accordingly – roughly 60 – 70ml should suffice in this case.