HAPPY NATIONAL BLONDIE DAY!
That’s right—today, January 22nd, is apparently National Blondie Day. Since I consider myself a bit of a blondie queen, I couldn’t possibly let it pass by unnoticed, now could I?
I found out about this “holiday” on Thursday night, as I was riding the emotional high that your kind comments lent me. One particular comment stuck out to me. Brenda said:
Now, go dream up some wonderful super easy recipe for me to try out.
So I did. And wouldn’t you know, it was a smashing success on the very first try!
This recipe:
- uses common ingredients
- works with a variety of substitutions
- takes less than 5 minutes to prepare from start to finish
- requires only one piece of equipment (food processor)
- conveniently makes just one serving
- doesn’t require any advance prep
- does NOT require baking OR dehydration
- provides instant gratification
It also happens to be:
- raw
- vegan
- gluten-free
- grain-free
- dairy-free
- oil-free
- and frickin’ DELICIOUS!
So here it is, folks. This is the treat I spontaneously concocted in my kitchen on Thursday night, thanks in large part to YOU. Consider it my little way of saying “thank you,” again.
Ingredients
- 1/4 cup dry macadamia nuts or cashews
- 1/4 cup dry walnuts or pecans
- 2 tablespoons coconut palm sugar
- 2 to 3 pitted dates
- 1/8 teaspoon vanilla extract
- Big pinch of sea salt
- Cacao nibs, for garnish (optional)
Instructions
- Combine the nuts and sugar in a mini food processor. (A mini one works best, but I think a regular-sized one would be fine. Or you could just quadruple the recipe and make a family-size blondie!)
- 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, like Medjools, 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 (unlined) muffin cup and use your fingers to pack it down tightly.
- (Or, you could just as easily form it into a cake shape on a small plate! Just be sure to press it together very well so it doesn't fall apart.)
- Run a knife around the edge of the muffin cup and invert the blondie onto a small plate.
- Garnish with cacao nibs, if desired. (My chocolate-hazelnut ganache would also make a perfect topping for this!)
Notes
Substitution Options
- Nuts: any combination of nuts and seeds totaling ½ cup. Choose from macnuts, cashews, pecans, or walnuts, as called for, or try Brazil nuts, hazelnuts, almonds, or even sunflower seeds.
- Coconut palm sugar: Sucanat, date sugar, maple sugar, unpacked brown sugar, evaporated cane juice, organic white sugar, or any other granulated sweetener in place of the coconut palm sugar. Or leave it out entirely for a sugar-free blondie!
- Dates: 2 Tbsp of any sweet, soft dried fruit instead of dates. It would change the flavor a bit, but you could try raisins, golden raisins, prunes, dried figs, or dried cherries, for example.
And that’s it. It’s that simple, I swear!
Eat it with a fork or simply out-of-hand, your choice.
I’m not trying to brag, but seriously…this thing is outrageous.
The oils released by the ground nuts combine with the succulent dates to make it astonishingly moist…yet it’s also nutty and slightly crumbly.
The vanilla, sugar, and salt marry seamlessly into a butterscotch-like flavor.
CRAZY, CRAZY GOOD. Not to mention: this blondie is fast, easy, and inexpensive to make; raw, vegan, and gluten-free; and unbelievably, mouthwateringly scrumptious. You have no reason NOT to make this! If you try it, please let me know how much you love it.
Happy National Blondie Day, indeed!
Check it out!
Tara at Vegan Piggy has already made my recipe – don’t miss her post!
UPDATE: Alayna at Thyme Bombe also made this – see her post too!
that sound both yummy and easy to make I just might have to make my first raw treat next week some time, I have to get some cashews first.
Feel free to try macadamias in place of cashews, if you have those. Hope you make this!
gahhh, this looks ahh.maa.zing, amber!! genius!
Hehe! Why thank you! ::curtsy::
Hope all is good!!Blondie sounds!!Think we are going to try it!!Love visiting your blog!!What’s great about you and your blog…both are young and refreshing…!Get to getting with your book girl!Can’t wait to sell it here at BLISS!!
You should totally try this recipe! It’s so fast and easy.
I would LOVE LOVE LOVE it if you sold my book at Bliss someday!
Yumm, looks delicious! I’m guessing by the “no bake, no dehydration!” comment you’ve gotten a lot of comments like mine on the feedback survey, where we beg for dehydrator-free recipes…
Glad to know I’m not the only one, hehe. I’m going to have to make one of these… mmm.
Haha, very astute observation, Megan
You hit the nail on the head. With that survey, I immediately began to see signs of people’s interest in fast, cheap, easy, dehydrator-free recipes. I’m so glad I made that survey – I’m learning a lot, and changing my approach to my book as a result, to give people more of what they want!
This is hilarious–national blondie day! I was inspired to make them this morning–never made them before–but not vegan. Yours look delicious!
I know, who ever knew there was such a day?!
Enjoy your blondies!
I think this looks tasty, is there anyway you can make it with out processed sugar?
Sure! If you eat stevia, you could use a few drops of that in place of the sugar (though you might want to add a couple tablespoons more nuts to make up for the loss in volume, OR just use 1-2 dates instead of 2-3). If you try that, let me know how it works!
So I don’t really like dates. What might I use instead?
Check out the instructions – I suggest a few substitutions.
If you try any of them, let me know how it turns out!
GAH! Thanks! I missed that sentence the first time around…
Hehe, no prob. I know food porn can be distracting
YUM! I’m going to make this right away
SWEET! Report back!
Wrote about them here: http://www.veganpiggy.com/2011/01/my-first-raw-vegan-recipe-thanks-to.html
YUM! And so easy
Nate loved them too!
YAY! I’m so glad you enjoyed the blondie(s)! I had thought about using mini muffin cups next time I make this, good call
Thank you so much for all your sweet compliments. If/when recipe-testing time comes along, I will keep you in mind for sure!
Mmm…will definitely try it next time I’m craving something sweet, looks divine.
You should! Lemme know if you do!
This looks PERFECT for our dessert tonight! I’m putting the “almost” in my “almost raw” by having a bison burger tonight (I know, bad, evil naughty Hillary!….but it was on sale!). Raw side dishes and toppings, though…..and now the perfect raw dessert that I just happen to have everything for
. I’m considering a raw blackberry coulis as an accompaniment.
Tsk tsk, young lady! Ah well, your sides and toppings do earn you some karma back
Yesss, blackberries, my favorite! I think that would go great with this.
Yay! So glad you posted the recipe–can’t wait to try it
And the chocolate crinkle cookies were VERY easy! They came together super quick, and Adam just said this afternoon they’re his most recent favorite cookie 
I changed the recipe a bit from the one in the book (reduced the sugar, added yogurt, eliminated corn syrup, etc.), but they were awesome just the same. Happy Blondie Day!
Good to know about the cookies. If I make them, I’ll probably reduce the sugar too.
I hope you do try the blondie! Let me know!
Did your survey yesterday.
Sounds like a yummy and simple recipe: I love raw foods! I actually made Evan (Wannabe Chef)’s blondies for Phil and our guests last night–butter, flour, sugar, so not for me, obviously, but sweet that we’re on the same wavelength there!
I’m avoiding dates right now but might try it with chia-sweet. Or make it for Phil…
Happy blondie day!
love
Ela
Thanks for participating in my survey.
Hehe, we ARE rather in sync! Hope your guests enjoyed your blondies as much as I enjoyed mine
If you do try it with chia-sweet, let me know how it turns out!
looks really good! Happy Blondie day!
Hehe, thanks! Happy blondie day to you too, blondie!
Wow, Amber, so I just made this and put some Love Street Coconut Spread on top of it–my parents and I LOVED it! Thanks for making my day
You did?! That is AWESOME, I’m so glad to hear that! I bet it’s amazing with the coconut spread. Thanks for making MY day!
I did make it
Exactly the way your recipe was and it was so cute and adorable (nice timing–I had all the ingredients available!) and next time I want to add some macadamia nuts or pecans and make larger portions to share more! I also shared your recipe with a few friends who are also going to try it out. Super easy, delicious, and way healthier than a conventional blondie (no heavy feeling afterwards).
My thoughts exactly! I’m so happy to hear you enjoyed it so much. I hope your friends do too!
YUM! Blondie looks perfect
Thank ya!
I really, really, really, really am going to make this as *soon* as I’ve finished the last bit of my raw key lime pie! Amber, you are just the awesome. And I can’t help thinking of all the ways to play with this in future! Almond extract, or some coffee grounds (though I suppose that isn’t raw), or some figs instead of dates…. be still my beating heart!
I’m also so thankful for the single-serving recipe. It’s not that I mind eating 12 lots of something in three days, but I just never enjoy it as much by the end as I did at first. Hurrah hurrah for something that won’t give me taste-fatigue!
Gorgeous photos, too
Coffee grounds is a great idea, and dried figs in place of dates? Pure BRILLIANCE! I’m editing this post to include that, in fact – why didn’t I think of that?!
I hear ya on the seemingly endless parade of leftovers. Sometimes it’s nice to have something that you prep, love, and then make disappear all at once.
Glad you like the photos too!
Beautiful photos! Lol I’m lying in bed about to sleep and I’m getting hungry just looking at them. Btw love love love the sprinkle of cacao nibs!
Hehe, I hope you had sweet blondie dreams!
So beautiful!!! I love how you used a cupcake pan to mold you brownie! I never would have thought of that!! So amazing!
Aw, thanks Kat!
Hope you try the recipe!
Oh, definitely putting this on my “to do” list…..I’ve been looking for a yummie blondie recipe for a while and missed them at Christmas…..THANKS!!!
You’re most welcome! Let me know how yours turns out!
yum, will definitely be trying this
Yay, glad to hear it! Be sure to tell me how you like it!
Can you please come visit me and make delicious, raw, vegan treats?
Hehe! You hiring?
I’d love to!
Sounds amazing!
I have to say, it is!
YUM! will make for sure.
Cool! Be sure to let me know how you like it.
this recipe is a keeper, wish I dreamed up such good recipes. Sad to admit but I’m not a food processing gal, can I blend this?
Thanks Lauren! Unfortunately I don’t think a blender would work for this; the dough is too coarse and dense, and the dates wouldn’t get incorporated well enough. However, you give me an idea…I’m thinking you could grind all the nuts by some other means (dry blender, nut grinder, mortar and pestle, or even thoroughly by hand) and put them in a bowl with the palm sugar. Then, you could try using 2 Tbsp of a very heavy/thick/viscous liquid sweetener, like raw honey or brown rice syrup, INSTEAD OF the dates. Add the salt and vanilla and use your hands or a wooden spoon to mash it together, and ta-da! I think that might just work!
I have a little get together this week, i think this after dinner is gonna be the play. Thanks
That’s great! Let me know how it goes!
I can’t wait to try this recipe out! This blondie sounds amazing! I’m thinking here…..I may need to double the recipe and make some mini ones in a mini muffin pan. I just need to by walnuts.
)
Thanks Michelle! Mini ones would be awesome. And if you don’t have walnuts, you can use pecans!
I freakin’ can’t wait to try this recipe!! You are so creative! I cannot come up with recipes on my own! Kudos!
Aww, thank you Erin! When you make it, please let me know how you like it!
What a beautiful blondie! And the food ain’t bad either!
Don’t listen to the haters! You are awesome, and beautiful, and talented, so I’m sure you’re going to encounter more haters in the future. But 99.999999999% of your readers think you’re *da bomb*! Don’t let the tiny haters get you down!
Thanks so much, River
You are too sweet!
Oooh! Yummy! I love how simple it is but truly looks so delectable! I’ll have to see if I’ve got these ingredients on hand (I have most but might not have enough nuts – excuse to get more) because I love dessert, including little blondies!
You’ll have to let me know if you try it! Keep in mind there are possible substitutions for both nuts. Mix ‘n match to your heart’s content!
Oooh yeah, like cashews and macs for extra richness!
Absolutely! Yummm…
I read your blog this morning and during the lunch hour popped out to my natural grain store to get the required ingredients for a blondie making extravaganza when I get in later.
But at around three o’clock this afternoon, I experienced a bit of an energy drain and needed to put some pep in my step… what did I do? I took five cashew nuts, two pecans and half of a date, and pop them into my mouth and chewed – and had the most amazing flavor! Lol! I guess you can say I made my own blondie …. that gave me just enough pep to take me through the afternoon – dried fruit and nuts wins everytime!
That is a brilliant idea. A deconstructed blondie bite…I love it! And energizing, to boot.
Let me know how your blondies turn out tonight with pecans!
Single serving sweet treats are G E N I U S !!!! Thank you I can’t wait to get the proper nuts into the house…all I have is Hazelnut (could be good) and Pignoli ( thinking not so much). I have been following you for a while now and wanted to drop a note. Please do not let those whose hateful comments would detract you from your journey. You are an inspiration!
Thanks for saying hello, Melissa!
I’m so glad you’re liking the single-serving treat ideas. You’re right, hazelnuts could be good in this, but I think pine nuts are a little too much on the savory side. Thank you so much for the sweet compliments!
Blogged at Vegan.com:
http://vegan.com/blog/2011/01/31/raw-vegan-blondies/
Beautiful stuff, Amber. I know my readers will be thrilled to check this one out!
Thank you so much, Erik! I’m certain they’ll love it as much as I do.
I look forward to working with you again!
I am one of Erik’s readers and I CANNOT WAIT to make this!!! Thank you both for what you do!!
Thank YOU for reading, Justin! Please let me know how you like the blondie
Haooy to see today that your recipe was shared on vegan.com (with an appropriate link to your blog).
I just saw that as well! I’m thrilled
Just made and enjoyed this. Certainly very very simple and fun to make. Looks lovely, appealing and stylish on a little plate.
x
I could easily have foregone the sugar I think, as the dates were sweet enough. Indeed, next time I might add more dates for texture and leave out the sugar.
I added some dessicated coconut which gave a lovely flavour and made the finished blondie even blonder.
There is something very beautiful about this little blondie; I’ll definitely make it for friends.
I used a ramekin in place of muffin tins, it was just as simple to turn out.
Yummy, thanks so much for this simple and delicious recipe
Thank you for the lovely comment, Danu! This blondie IS quite sweet (I tend to like desserts that way), but I’m certain it would be just fine without the sugar; you might just add another date instead. I love that you included coconut; that’s a great flavor combo.
I’m so pleased that you enjoyed it, and will share it with friends.
These are soooooooooooo good!!! I processed it a little more and reached a cookie-dough texture.. yummy!!! I also incorporated the raw cacao nibs in the recipe instead of using them as topping. I formed tiny little balls and froze them for a while.. served on banana soft serve.. it was like eating cookie-dough ice-cream! Thanks Amber for this wonderfully decadent treat!
Oh wow, I LOVE your raw chocolate chip cookie dough ice cream idea! Sheer brilliance! That is so going on my “to-try” list. Thank YOU!
Followed a link on another blog and so glad I did. I have bookmarked this and look forward to sitting down to a snack that tastes as good as it is good for me!!!
I love hearing that! Please let me know how you like it once you’ve made it.
OMG. I finally made this. Well, my riff on it. I used 4 brazil nuts in place of cashews and 4 dates, but no palm sugar – and threw everything in my coffee grinder and said “screw packing it – I’m eating it with a spoon” and it is SOOOOO good. Thank you!
Yet another awesome variation! I’m loving what everyone’s coming up with. So happy to hear you enjoyed it as much as I did.
Great idea, too, with the coffee grinder!
made this and it didnt stick together for me…SOOOO…I just put this in a bowl with some Almond Milk and it became my morning (and afternoon) cereal!
Aw, so sorry to hear it didn’t stick together, Ashli! If your dates were particularly dry, that could have affected it. Next time, try adding another date or two – that’s where the stickiness should comes from. However, I LOVE the “blondie cereal” with almond milk idea! I may have to try that sometime on purpose!
Tried it tonight for the second time and it was just as delicious as the first time, but better because this time around I followed directions
The first time I was too excited and just threw everything into the food processor, the result was that it didn’t stick together (maybe this is what happened to Ashli’s?). Although, it did still taste delish!!
Second time around, I followed directions and my blondie came out perfect!! So perfect that I forgot to take a picture of it before I ate it all.
Oh well, guess I’ll have to make it a third time!
Rose, thank you so much for your comment! You made my day
I guess I didn’t think before about how important the “order of operations” is – good tip! I’m so so happy to hear you tried it again and that the results were so perfect! Here’s to a future full of delicious raw blondies ::clink:: 
so yummy, i used macs instead of walnuts because i had none and it turned out fantastic! thanks for the recipe
You’re so welcome! I’m thrilled that you loved it!
These looks and sounds incredible! I am so happy I found your blog today – so many great vegan recipes to try.
Thank you! I’m glad you found me, too
A bigger-batch version of this blondie will be in my cookbook, out in 2012!
Beautiful photos Amber!! What a great recipe! I love the cacao garnish!
Thank you so much! I hope you give this recipe a go
These Blondies are AWESOME!! I wanted to make enough for 4 people, and I made them into balls (not exactly small) and got about 20 of them!! I rolled them in the cocoa nibs after making them into balls. Amazing!!! Thank you so much for this recipe…This will be repeated many times I am sure!!!
YAY! I’m so happy to hear that, Jill! Thanks for letting me know
These look heavenly
Thanks, Brandi! They ARE!
It was AH-MAZING! Thanks for sharing!
Yay! You’re welcome, and thanks for letting me know you like it!
Hi Amber. I saw this post when you originally put it up and thought, ‘I must try that!’…sadly life got in the way and I forgot about the blondies, but the recipe sat posted to my fridge, watching me every day. It wasn’t until Eva at Uncooking 101 wrote about it a couple of days ago that I was reminded to get on it! WELL, not only was this super simple, it was even easier for me because I had a jar of a mixture of ground up nuts in the fridge (ready for smoothies or as a topping) so I just use those with the dates, coconut sugar, vanilla and salt. Took about 2 minutes. I made 2 mini blondies and ate one immediately. #2 is waiting for my man friend to get home…but he better hurry up or it will be gone! I posted about it on my fb page
https://www.facebook.com/GoodnessGraciousHealth?ref=tn_tnmn
SO happy to hear you finally made this – and that you love it! I often split it in half too, so I can double my snacktimes with it
PS – You’ll find a big-batch version of these blondies in Practically Raw!
Just made 2 servings of this – it was amazing. Even my non vegan, meat loving husband loved it and couldn’t finish it because it was so rich! I imagine it with a big scoop of coconut milk ice cream…YUM. Thank you for this awesome, awesome recipe!
Thank you so much, Miranda! That is wonderful to hear. So happy you both enjoyed it!
Thank you for the recipe, it was delicious.
I am just beginning my vegan journey and this certainly makes it easier.
You are very welcome, Robert! I’m so glad to hear that.
Just featured these on our blog: http://pinterest-project.blogspot.com/2012/03/blondes-have-more-fun.html
Awesome! I’m so glad you found it/me on Pinterest and gave it a shot – and fell in love!
A bigger-batch version of this blondie is in my new cookbook Practically Raw – and it may just be my favorite recipe in the whole book.
I made these for the first time today and they turned out super oily (delicious, but oily). I’m new to raw food. Any idea what I did wrong?
Sounds like you may have overprocessed the nuts. If you blend them too long, they can release their oils and start to get kind of buttery. Next time, try just pulsing them into coarse crumbs, and then pulsing the dates in until JUST incorporated. It’s ok if some big chunks remain. Hope that helps!
Ah! You are right. I processed the heck out of those nuts! Thanks…I will try again!
I just found this recipe this morning and I couldn’t wait to try it out! I didn’t even know I liked dates until just about a month ago. These were incredible! Thank you!
P.S. I added your cookbook to my Amazon Wish List too. I can’t wait to buy it!
So glad you like them! (The dates AND the blondie)
Enjoy the book!!
This look great! Have you ever tried raisins in place of dates?
Yup! It works quite well. I’m partial to golden raisins.
1 Medjool date = about 1 Tbsp raisins.
Currently in HEAVEN with this one!!! You are dead on about the flavors combining to create a butterscotch flavor. Thank you, thank you, THANK YOU for this recipe!!!!! I’ll be making this A LOT!!! (Quadrupling the recipe is GENIUS!)
Hehe! Aw, you’re so welcome! It’s gotta be my favorite dessert of all time.
Be sure to check out the full-batch version in Practically Raw!
I just got done making blondies..but not the raw or vegan kind
Yours look awesome!
Blondies are the BEST!
I have no idea why this post suddenly appeared in my reader but I’m sure glad it did, these look and sound fabulous – will definitely be giving them a try!
I have no idea either! It’s almost a year and a half old…but it’s still one of my very favorites!
my day:
mid-morn work break: found this recipe looking for easy vegan desserts
lunch break: went to Kohl’s and got a mini-processor (belated b-day gift to myself)
after work: got the goods from the store and made this!
As a newly vegan college girl on internship, I’m using the summer away from the caf. to experiment with all the awesomeness this new diet has to offer–and these are divine!!
Thanks so much; I look forward to following your blog
Aubrey, I love this! Congrats on the new baby [food processor] – excellent self-gift, if I may say – and I’m so happy you’re loving this recipe. (Btw, you’ll find a full-batch version in my cookbook Practically Raw – they last for weeks in the freezer!)
Good luck in your newly-vegan adventures!
Hi Amber, I found your blog this morning (I’m wanting to add more vegan food into my diet) and realized when I saw this recipe that I had all of the ingredients. Just a few minutes later I was eating it. Absolutely delicious. When I’m in the mood for something sweet this will be an easy choice. I loved it.
Love that, Susan! So happy you tried it and are enjoying it – and welcome!
Om nom nom!! A friend of a friend actually made a picnic-sized variation of these blondies for our 4th of July party and I was going nuts looking for the recipe since. I made this with my own variations based on what I had on hand, and now it’s a favorite!! Also great for me to make in larger quantities so I can have something non-perishable to take me with to school. I was worried the mixture was too crumbly and not sticking together and that my dates weren’t chopping…but it turned out great. I usually double the recipe and put it into a fairly flat round container, so I can cut out pieces to eat and put the lid on to save the rest.
But I wonder, would maple syrup work in place of the sugar or would it make the mixture too liquid? Here’s what I used and it came out well:
1/2 cup raw cashews
1/2 cup dry roasted salted peanuts
2 tablespoons azulka morena organic cane sugar
4 regular/smallish dates
1/4 teaspoon vanilla
(salt omitted due to using salted peanuts)
Rachel, I am so happy to hear you enjoy this recipe so much! I love the sound of your peanutty variation; I will have to try that sometime.
I wouldn’t try it with a liquid sweetener like maple syrup, BUT you could add a dash of maple extract for flavor.
By the way, you can find a full-batch version of these in my cookbook, Practically Raw!
Can’t WAIT to make these! You had me at “five minute!” haha
Hehe! Enjoy!
I just tried this recipe and I loved it!! It perfectly satisfied my sweet tooth
I doubled it up but used xylitol instead of coconut palm sugar.
I heard that once the liquid is extracted from the coconut tree for its sugar that the tree can no longer produce coconuts
I can find other sugar subs but can’t replace coconuts…
I’ll definitely make this recipe again and again, Thanks
Yay, so happy to hear that, Amie! Great choice on the xylitol substitution.
Loved the single-serve option–I have been wanting to make a smaller batch of the version in the cookbook, but wasn’t sure if it would be too small for my regular-sized food processor.
The nibs on top are a perfect complement. Thanks for this recipe!
I never knew how invaluable a mini food processor is until I got one
Thanks Melissa!
I’m eating this as I type – AMAZING!!!! Just so delish!!
Awesome, thanks Carla!
OMG This sounds good! New sweet treat for me…yay!
Thanks CS! It’s the BEST!
Umm, I was wondering if I wanted to bake it, would I add flour? I realize this is supposed to be raw, but I just like the warm comforting taste of baked goods
Mika, this blondie shouldn’t be baked – but if you’re looking for a baked blondie, try this recipe instead! http://chefambershea.com/2010/09/16/white-chocolate-peanut-butter-blondies/
Ahh, thank you so much
I’ll def. try it!
Just made it. I used. Shredded coconut and chocolate chips. Love it!
Awesome! Enjoy