THE 5-MINUTE, SINGLE-SERVING, RAW VEGAN BLONDIE

By blum099

Ingredients

• 1/4 cup dry cashews
• 1/4 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)

Details

Servings 1

Preparation

Step 1

Combine the cashews, walnuts, and palm 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!)



Possible substitutions include:

Macadamia nuts instead of cashews
Pecans instead of walnuts
Regular brown sugar, Sucanat, maple sugar, or sugar substitute of choice instead of palm/coconut sugar
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.)

Possible substitution:

2 Tbsp of any sweet dried fruit instead of dates. It would change the flavor a bit, but you could try raisins, prunes, dried figs, or dried cherries, for example.
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.



(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!)



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!