HAPPY NATIONAL BLONDIE DAY!
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!
- 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:
- 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.
- 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)
- 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!)
- 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!