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Seeing as how I have a few jars of homemade vegan Nutella hanging out in my fridge, swirling it right into some peanut butter bourbon blondies just made sense. I chose to underbake these just a little bit, especially since dry blondies are no one’s favorite, right? Sub in any nut butter you have around for the peanut butter, but please don’t skip the vegan Nutella, it just makes these!

Peanut Butter and Nutella Bourbon Blondies [Vegan]

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Cooking Time



  • ¾ cup peanut butter
  • ⅓ cup maple syrup
  • ⅓ cup cold water
  • 2 tablespoons bourbon
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ½ cup vegan nutella
For the Vegan Nutella:
  • 1 cup hazelnuts, unsalted
  • 6-8 dates, pitted
  • ⅓ cup cocoa powder
  • ¾ cup maple syrup
  • ½ cup almond milk (or non-dairy milk of your choice)
  • 1 tablespoon vanilla extract


  1. In a high powdered blender or food processor fitted with a blade attachment, blend all the ingredients together until smooth and creamy. If needed, add a bit more milk to keep the mixture going until blended. Store in the refrigerator for up to a month.
  2. Grease an 8x8 or 9x9 pan and set aside. Preheat oven to 350 degrees F.
  3. In a large bowl, mix together the peanut butter, maple syrup, cold water, and bourbon. Add in the sugar, vanilla, flour, baking soda, and salt. Stir until mixture is well combined. If mixture is too stiff, add a tablespoon or two of water. Spread batter into the greased pan, using a spatula to spread the batter in the pan evenly. Swirl in the nutella. I had to heat mine up a bit to get it to a better spreading texture, but it depends on your nutella!
  4. Bake for 20-23 minutes, or until mixture is golden on top. Let cool and cut into squares.

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