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**
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.