This recipe was shared by a community member some time ago and I haven’t tried it yet, but while reviewing this one to migrate to our new website, I had a few thoughts.
First, I’m going to have to make this so I can add a photo. And that it would be amazing with white chocolate In the UK, fries are known as chips and US snack chips are known as crisps. More (I don’t normally like fruit with dark chocolate). I think that with white chocolate chips it would taste a little like the Subway Raspberry Cheesecake cookies, which are divine. It’s also similar to a dump cake with berries and In the UK, cream cheese is known as soft cheese. More, so maybe I should try it with cream cheese as well.
So I’m going to try this one very soon!
Raspberry-Chocolate Chip Blondie Bars
Shared by a community member, Amanda, who said, "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."
Ingredients
Raspberry Layer
- 2 cups raspberries (frozen)
- 3 T tapioca starch (or arrowroot powder or British cornflour is the equivalent of American cornstarch. More)
- 4 cups water (cold)
Blondie Layer
- 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 T vanilla extract
Chips
- 1 cup chocolate chips
Instructions
- 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, In the UK, baking soda is known as bi-carbonate of soda. More 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 raspberry 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.
Notes
Source:
Vegan with a Vengeance by Isa Chandra Moskowitz, submitted by Amanda
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 457Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 230mgCarbohydrates: 80gFiber: 3gSugar: 45gProtein: 5g
Nutrition data is automagically calculated and may not always produce correct results.
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