These blondie brownies taste like a butterscotch and vanilla caramel treat. They are gorgeously mouthwatering, and packed with nutrition as well as very filling, one slice should satisfy your indulgence. If you cannot find cocoa butter use 200g melted white chocolate, but omit the agave/maple syrup.
Makes: 16 squares
Preparation: 30 minutes
Freeze time: 1-2 hours
Ingredients
● 100g roasted cashew nuts
● 500g pitted Medjool soft dates
● 200g ground almonds
● 50g flaked almonds
● Pinch sea salt
Coating:
● 150g cocoa butter
● 120g agave nectar or maple syrup
● ½ vanilla bean pod seeds
● ½ tsp almond extract
Topping
● 40g pistachios (nibbed or slivered)
● 60g cranberries, dried
Method
● Line a 23cm square pan with parchment paper.
● In a food processor, process the cashew nuts until they are a sandy consistency with a slightly rough texture, then place in a bowl.
● Process the pitted dates until finely chopped and smooth then blend with the ground almonds and cashew nuts. When blended, pulse in the flaked almonds and sea salt for a couple of bursts until a ball is formed.
● Place the date and nut paste in the lined tin and press down with your hands - I use disposable gloves - or the back of a large spoon.
● Freeze for 20 minutes.
● For the topping: melt the cocoa butter in a bain-marie and once melted, add the syrup, vanilla bean pod seeds and almond extract. Whisk until smooth.
● Remove the brownie base from the freezer and pour on the chocolate topping and spread out evenly. Sprinkle over the pistachio and dried cranberries.
● Carefully transfer the pan to the freezer, making sure it is on a flat surface, and freeze for 30 or more minutes, until the topping is firm enough to slice and you are ready to serve it.
● To serve: dip a serrated knife in boiling water or run it under very hot water from the tap, wipe dry, and carefully cut the brownies. Warming the knife helps it slice without much cracking.
● Store any leftovers in the freezer.
