Vegan Graham Cracker Blondies
Gooey and delicious vegan graham cracker blondies made with just five ingredients! They're so easy you'll want to make them all the time.
- 2 ½ cups vegan graham cracker crumbs about 32 squares*
- 2 7.4 ounce cans (about 1 1/2 cups) sweetened condensed coconut milk*
- 1 cup dairy-free semisweet chocolate chips
- 1 teaspoon baking powder
- Pinch salt
Set oven: Preheat oven to 350°F and prep an 8-inch square baking pan by spraying it with non-stick spray or lining with parchment.
Prep graham crackers: Crush graham crackers and measure, if you haven't already. I like to put them in a plastic freezer bag and use a rolling pin or the bottom of a glass jar to crush the graham crackers into crumbs.
Mix ingredients: In a large bowl, combine the graham cracker crumbs, sweetened condensed milk, chocolate chips, baking powder and sea salt. The mixture should be a thick consistency.
Spread batter: Pour and spread batter into your greased 8-inch square baking pan. Top with additional chocolate chips to make them look pretty.
Bake: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Serve: Let cool completely on a wire rack once cooled, enjoy!
Gluten-fee – For gluten-free blondies, use gluten-free graham crackers.
Homemade sweetened condensed coconut milk – You can make your own sweetened condensed coconut milk using my recipe. Just be sure to make a double batch!
Store-bought sweetened condensed coconut milk – Store-bought sweetened condensed coconut milk cans typically come in two sizes (7.4oz and 11.25oz) so make sure to measure out the correct amount if using the bigger cans. If using store-bought sweetened condensed coconut milk, make sure to stir the cans up prior to adding it to the graham cracker mixture as separation could occur causing the batter to become more oily.
Inspired by these Graham Cracker Brownies.
Serving: 1blondie | Calories: 389kcal | Carbohydrates: 68g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Sodium: 352mg | Fiber: 1g | Sugar: 50g