So if you're a regular reader, you might have caught on to the fact that I am on a weird food kick. It started with "clean" eating (ie, no refined sugars/flours) and now I've been trying my hand at a lot of vegan and even some raw foods. If you're not a regular reader and think you've stumbled across some kooky food lady don't give up on me yet! I promise I make "normal" stuff sometimes...just not today!
This is a vegan, RAW, blondie "brownie" that will knock your socks off. It's deeelish. I could not wait to try my hand at this recipe
from Almost Vegan Chef
- I couldn't imagine how all the ingredients would come together to make something similar to a blondie brownie. Neither could my husband who kept frantically asking, "It's RAW? But don't you want to bake it? Why are you making me eat raw brownies??" The other thing I love about this recipe is it makes enough for one serving. Actually, it's rich enough that you could split it easily - I can't eat the whole thing myself. And once it's gone, it's gone - you don't have to worry about grazing on the leftovers for the next several days.
I love this dessert, and so does my notevenclosetobeingvegan husband, which should tell you something!
Raw Blondie "Brownie"
¼ cup dry cashews
¼ cup dry walnuts
2 Tbsp palm/coconut sugar (OR brown sugar, not packed)
2-3 pitted dates
1/8 tsp vanilla extract
Big pinch of sea salt
Cacao nibs, for garnish (optional)
Combine the cashews, walnuts, and palm sugar in a mini food processor. Pulse the nuts and sugar together until the mixture is ground into a coarse powder.Add the dates, one at a time, pulsing several times between additions, until each date is well-incorporated. (If you have fairly large dates, use 2. If you have small dates, or an insane sweet tooth, use 3.) After the last date is incorporated, add the vanilla and a generous pinch of salt. (I’ve always loved the salted-caramel undertones that good blondies have.) Pulse several more times to distribute the vanilla and salt.
Transfer the mixture into a single muffin cup and use your fingers to pack it down tightly. Run a knife around the edge of the muffin cup and invert the blondie onto a small plate. Garnish with cacao nibs, if desired.
I didn't change one thing about this recipe - it is perfect as is!