I’m glad you’re all enjoying my boyfriend Matt’s guest post about his transition to “heganism”! Keep those comments coming—he’s loving them! Your enthusiasm and encouragement make both of us so very happy.
Today, I’m returning to one of my favorite sweets: blondies. You’ve seen my white chocolate-peanut butter blondies, which I can still assure you are THE best baked blondies OF all time, IN the world, EVER.
Leave it to Matthew Kenney (and his fabulous pastry chef Meredith Baird) to come up with a recipe for RAW blondies. Yes. Straight out of Everyday Raw Desserts (incidentally, off the very same page as those Hello Dolly bars), this gem alone is worth the price of the book, and then some. I made them a little different from the book version, though, for ease of preparation.
I’ll let the pictures do the rest of the talking.
- ¾ cup raw agave nectar
- ¼ cup Sucanat
- ¼ cup water
- 2 tsp sea salt
- 1 Tbsp vanilla extract
- 1 tsp lemon juice
- 1 cup raw cashews, soaked
- ½ cup raw macadamia nuts, soaked
- 1½ cups almond meal
- 1½ cups cashew flour
- 1 cup coconut flour
- In a high-speed blender, combine all wet ingredients except for nuts. Blend until smooth. Add soaked nuts, and blend again until very smooth.
- Place all dry ingredients in a food processor and pulse to combine, then add the wet mixture.
- Pulse a few times to combine, then transfer to a large bowl and knead the mixture with your hands until incorporated (batter will be very thick). Transfer to a Paraflexx-lined dehydrator tray.
- Form batter into a large rectangle, about an inch thick. It doesn’t have to be perfect, just try to make it uniform in thickness.
- Dehydrate for 2-3 hours, until firm to the touch. Place a mesh-lined dehydrator tray upside down on top of the blondies, hold onto the two trays, and flip the whole thing over. Remove the top tray and peel off the Paraflexx liner. Here, I decided to cut the blondies into four large squares, to help speed the dehydration a little, but you don’t have to.
- I was impatient, you see—they were already looking SO GOOD!
- Dehydrate overnight. Transfer the big squares to a cutting board and slice into smaller pieces.
- Place back in the dehydrator for another hour or two. It’s up to you how dry you want them.
When I saw the finished product, I almost let out a sob of joy. I don’t think I’ve ever (outside of my white choc-PB blondies, of course) seen anything so beautiful.
The texture is superb—moist and chewy, yet light and almost fluffy. The taste? Pure, sweet, nutty splendor. And it’s raw, vegan, and gluten-free? File this under “I can’t believe it’s good for me!”
As you saw before, I have a bit of a penchant for blondie porn (the food kind, you perv!)…so I hope you’re ready.
These were so arrestingly gorgeous on their own, but then what did I have to go and do?
That’s right, baby. I smothered them with my raw chocolate-hazelnut ganache.
This took them from irresistible to OTHERWORLDLY.
Oh god, do you see these rivulets of molten chocolate magnificence trickling down the walls of this leaning tower of blondie brilliance like liquid gold poured by the bucketful by angels in foodie heaven? Do you SEE?!
(After this rendezvous, I related on Facebook that I had “just finished up a photo shoot with three gorgeous blondies, all covered in chocolate syrup and piled on top of one another. Sexxxy.”)
I can’t speak. No, no more, I’m spent.