reading time: ca. 1 min
Hello loves,
as i type this i'm getting more and more nervous about our trip to South Africa - when you read this, i will already be there, so yeah, i'm speaking to you from the past, hehe.
Anyway.
These almond butter blondies are kind of a marriage between my No-bake Dirty Blondies and the Raw Caramel Fingers i made a while ago. They were a gift for my beloved boy, who took me to the Lion King musical in Hamburg on our anniversary. I don't know what else to say, i love this guy, and i feel like we've been through so much already even though we don't know each other for that long. Funerals, birthdays, weddings, vacations, burnt-down kitchens, walks through all seasons, nocturnal conversations in bed and much, much more...
This is for you, J.
Anyway.
These almond butter blondies are kind of a marriage between my No-bake Dirty Blondies and the Raw Caramel Fingers i made a while ago. They were a gift for my beloved boy, who took me to the Lion King musical in Hamburg on our anniversary. I don't know what else to say, i love this guy, and i feel like we've been through so much already even though we don't know each other for that long. Funerals, birthdays, weddings, vacations, burnt-down kitchens, walks through all seasons, nocturnal conversations in bed and much, much more...
This is for you, J.
ALMOND BUTTER BLONDIES
Preparation time: 15 mins
Main ingredients: almond, coconut, dates
difficulty level: easy
makes: 6-8 blondie squares
suitable for: vegan, lactose-free, gluten-free, paleo, raw food
Ingredients
1 cup almond meal (ground almonds)
1/2 cup dates, pitted and soaked
1/2 cup shredded coconut or coconut flour
1/4 cup flaxseed, ground
3 tbsp white almond butter
1 tsp vanilla extract OR 1 tbsp agave syrup OR 1 tbsp maple syrup (optional)
1/2 tsp sea salt
Instructions
First, soak your dates in hot water for around 15 minutes (if they aren't juicy, gooey medjool dates).
Also, if you don't want to use store-bought almond meal, process your almonds in a high-speed blender or food processor, until they form a flour.
The method is almost ridiculously easy: In a food processor combine all dry ingredients: almond flour, coconut, flaxseed, salt. Process.
Then add the wet ingredients: dates, almond butter, and - if you're a sweet tooth - your sweetener of choice. I actually omitted this because i liked the salty, caramel-like taste of the blondies.
Process until everything is well combined and a nice sticky dough/paste consistency is achieved. This one is actually quite oily, so if the texture is too soft for you, add a bit more flour to it.
Press the dough into a parchment paper lined dish, until it is flat and firm. This might be a little tricky because the dough is quite moist and sticky. I used a tablespoon to press down the dough.
Freeze for an hour or so, then take out and cut up into squares. The great thing here is that since the blondies are quite oily due to the almond butter, they will not become rock-hard in the freezer, but they can be eaten immediately.
Store in the refrigerator or freezer.
Also, if you don't want to use store-bought almond meal, process your almonds in a high-speed blender or food processor, until they form a flour.
The method is almost ridiculously easy: In a food processor combine all dry ingredients: almond flour, coconut, flaxseed, salt. Process.
Then add the wet ingredients: dates, almond butter, and - if you're a sweet tooth - your sweetener of choice. I actually omitted this because i liked the salty, caramel-like taste of the blondies.
Process until everything is well combined and a nice sticky dough/paste consistency is achieved. This one is actually quite oily, so if the texture is too soft for you, add a bit more flour to it.
Press the dough into a parchment paper lined dish, until it is flat and firm. This might be a little tricky because the dough is quite moist and sticky. I used a tablespoon to press down the dough.
Freeze for an hour or so, then take out and cut up into squares. The great thing here is that since the blondies are quite oily due to the almond butter, they will not become rock-hard in the freezer, but they can be eaten immediately.
Store in the refrigerator or freezer.
Thank you to the lovely Stella Lee from Purfylle who featured me as her personal favourite! This makes me so happy :)
My favourite decadent raw creations you might also enjoy:
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| Raw Caramel Fingers (vegan & gluten-free) |
 |
| No Bake Walnut Brownies (vegan & gluten-free) |
 |
| Raw Nutfree Fudge Brownies (vegan & gluten-free) |
 |
| No-bake Dirty Blondies (vegan & gluten-free) |
 |
| Chili Black Bean Chocolate Brownies (vegan & gf) |
♥
Maisy
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