Famous Five-Minute Blondies
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.
Amber can’t say enough good things about these blondies! The oils released by the ground nuts combine with the succulent dates to make them astonishingly moist, yet they’re also nutty and slightly crumbly. The vanilla, sugar, and salt marry seamlessly into a butterscotch-like flavor. You’ll really feel like you’re biting into a chewy baked dessert.
1 cup dry macadamia nuts
1 cup dry walnuts
1/4 cup coconut palm sugar
2 teaspoons vanilla extract
1/8 teaspoon sea salt
3/4 cup pitted dates
Combine the macadamia nuts, walnuts, and sugar in a food processor and pulse until the mixture is coarsely ground. Add the vanilla and salt and pulse several more times, until combined. Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated. The mixture will be sticky.
Transfer the mixture to an 8-inch square pan (or similar-sized dish) and use your fingers or a spatula to pack it down tightly. Refrigerate or freeze for at least one hour before cutting.
Yield: 16 servings
Per serving: 141 calories, 11.4g fat (2g sat), 10g carbs, 2g fiber, 2g protein
Macadamia nuts: cashews
Coconut palm sugar: Sucanat, date sugar, maple sugar, or brown sugar (not packed)
Dates: soft golden raisins