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Salted Almond Caramel Blondies


Blondie

1/2 c coconut sugar

1/2 c ghee or room temp butter

2 medium eggs

1/4 c almond milk*

1/2 tsp vanilla extract

1 1/2 c oat flour

1/2 c tapioca flour

1 c white chocolate chips - I used Artisan Kettle**


Almond Caramel

1/3 c pitted dates***

1/2 c almond butter

1/2 c almond milk

1/8 tsp pink salt



Grease and line a 8x8 inch tin and preheat oven to 180c.

Place the caramel ingredients in a small food processor and blend until smooth, set aside.

Combine the oat and tapioca flour in a large bowl and set aside.

Whisk the coconut sugar, ghee, eggs, milk and vanilla extract together for a few minutes then slowly incorporate to the dry mix until combined.

Fold in 1/2 of the white chocolate chips.

Spread 3/4 of the blondie batter in the pan.

Pour and spread 1/2 of the caramel layer and sprinkle the remaining white chocolate chips evenly on top.

Drizzle the rest of the blondie batter over the top and spread a little using a spatula.

Transfer to the oven and bake for 25-30 mins, until golden on top.

Allow to cool, then drizzle the rest of the caramel. Option to sprinkle salt flakes.

Slice and enjoy!



* or any other milk

** if you decide not to add the white chocolate chips, I recommend adding an extra 1/3 c coconut sugar to the blondies, otherwise they won't be sweet enough.

*** if the dates you're using are dry, soak them in hot water for about an hour.



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