I think you deserve a treat.
I think you deserve a treat so tremendously delicious, so gorgeously wonderful, so enticing and seductive that you find yourself sneaking off with the tin to eat slice after slice, curled up on your bed, smiling, thrilled, content, at peace.
You deserve a treat with a taste that belies its healthful whole-foods nature, a raw vegan treat that makes your soul sparkle with its nuts, glossy Medjool dates, stunning coconut sugar, creamy avocado-based chocolate ganache, and a little touch of magic.
This is that treat.
Using Amber’s famous Five-Minute Single-Serving Blondie recipe as the base and the thick frosting from my own popular Raw Vegan Brownies with Icing of Pure Amazingness for the top, I present to you my Raw Vegan Blondies with Chocolate Ganache Frosting.
The blondie base tastes like butterscotch and vanilla, caramel and giddiness. The frosting is rich and creamy, and its smooth chocolate silkiness balances the sweet nutty-buttery blondies perfectly.
Trust me: you want to make these raw vegan blondies with chocolate ganache frosting. I love them, dedicated omnivores love them, even my spectacular grandparents who grew up eating junket love them.
I think you’ll love them too.
Raw Vegan Blondies with Chocolate Ganache Frosting
Adapted from Amber’s Five-Minute Blondies and my Raw Vegan Brownies with Icing of Pure Amazingness
- 1 x full-size batch of Amber’s Five-Minute Blondies, using 200g mixed nuts, 225g Medjool dates, 2.5 tb coconut sugar, pinch salt, and 2 tsp vanilla
- 1 large avocado (around 200g avocado flesh)
- 1/4 cup maple syrup or agave syrup
- 3 tb raw cacao powder (or cocoa powder)
- 2 tsp vanilla extract
- pinch of salt
- Line a 20cm x 20xm (8 inch x 8 inch) square tin with baking paper and make the blondie base as per Amber’s instructions, patting firmly into the tin once mixed together in the food processor.
- In a clean food processor, process the avocado, maple (or agave) syrup, cacao, vanilla, and pinch of salt until the mixture is smooth and thick. Taste and adjust frosting to your taste, adding more cacao or sweetener if desired.
- Spread the frosting over the blondie base, and then place the tin in the freezer for two hours to set before cutting the blondies into squares to serve. If, due to some crazy turn of events such as a unicorn flying through your window, the entire batch isn’t eaten in one go, you can store the ganache-topped blondie in the freezer. (I like to let the slices soften a little at room temperature before serving, so that the ganache-topped blondie is at its most luscious and flavourful.)
Submitted to Ricki’s Wellness Weekend.
So you’re gonna bring a plate of these when you come to the states, right?
Oh, absolutely! But I doubt they’ll last the 30 hours of travel time from my house to New York
YOU MADE MY BLONDIES! Aaahh! That makes me ridiculously happy.
And for introducing even more people to the magic of raw blondies!
And now I’m starving.
Thank you for the linky love, love.
PS – Shared on FB.
http://www.facebook.com/AlmostVegan/posts/421459927906135
They are SO GOOD. I made the straight-up blondies for myself first, and was so overwhelmed with the deliciousness that this idea popped into my head. You’re a genius! I actually made these for my grandma for her birthday, and so you can feel safe knowing that 83 and 92 year olds love your raw desserts as much as 25 year olds
Let me know if you want to test The Blondies v2.0 for my second book before you leave home
Already tested and a few notes compiled, my dear. I chose to link to your original because I wanted to give you linkylinky funtimes
P.S. I think I’ve tested five recipes, but unfortunately have completely been unable to play around in the kitchen lately. I’m being suffocated by tasks! (I just spent three hours working on cleaning my childhood bedroom and it looks like I’ve done nothing, argh!)
You did the right thing with the linkylinks! Don’t worry about testing any more, my dear, you have plenty else to do.
Just a few more
Oh YUM. I will be making these, for sure.
They are ridiculously worth it.
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Oh boy, I’m so glad you think I deserve a treat- and this is definitely a Treat with a capital T. Love the frosting, love the blondies, just goodness all around. Beautiful pictures too!
Thank you Gabby! Treats Treats Treats for all!
Ummmm, I love you
Smoochies!
Again you hit me right at morning tea time with such delicious looking deliciousness!
I’m sure the cafe downstairs won’t have any near this nice in stock but I am now going to have to get myself something sweet to go with my next cafe fix!
coffee fix that is … clearly I need the caffeine …
Perhaps one day I will own a cafe, and provide you with your cafe, caffeine, and dessert fix all at once! With a side of singing, too, just because.
Maybe that oft-mentioned unicorn will come sailing in with some for you! Oooh, sailing. How apropos of your recent post.
Sadly no unicorns, however my boss did the honours which meant I didn’t have to go down there myself … that’s something I suppose
Hannah, if The Sparky and I ever realise our daydream-dream of running our own cafe we will invite you in as our live entertainment/guest reader (because of course you will be a famous author by then).
I adore you a little bit. That’s a nice dream for both of us! xo
Hmmm sounds like good bike ride fuel.
OMFG!
Amen, sisterfriend.
Yum!
They look gorgeous, and what beautiful photos. I love the plate with the pink flowers.
How did you find the time to bake with so much else going on in your life? Perhaps like me, you baked as a form of procrastination, knowing there are several urgent matters to attend to!
I will miss your baking while you’re away, but I’m equally thrilled with anticipation at the upcoming experiences you’ll share with us.
YOU “deserve a LIFE so tremendously delicious, so gorgeously wonderful, so enticing and seductive”. These are all things I wish for you honey. xx
Yesterday I discovered a Lebanese grocery store that sells the most amazing medjool dates!! Yes
Thank you Margaret! Mum’s plate again, of course
Last weekend I made five different creations as part of recipe testing, but it’s all come to a complete stop this week! Way too many errands to have time for kitchen shenanigans. Sadface.
Oh Margaret! You make my heart sing! Thank you xoxo
Oh those look so good – you really need some in your suitcase when you head off!
I’m not sure how these would keep, but I intend to take at least three fancy chocolate bars with me on the plane
I love them already. And feel an urgent, definite need to make them Very Soon-Right Away-In a Hurry. Gorgeous!
Could these possibly reach the top of your enormous to-make-but-most-unfortunately-won’t-be pile? Time will tell
*Laughs* Happily, no-bake recipes are significantly more likely to reach the top of the To Make pile than baked recipes. An ingredient list that matches my pantry helps too, so things are looking good
My kinda treat! Love, love this combination of flavors. Missing dates about now! (the edible kind, that is. The other kind is good, too. .. ).
Just the edible kind for me right now, please. At least until I’m overseas gallivanting
Ow OW!
Shhhhhhh. But if you come across a nice fella in your neck of the woods…
They are yum! Nothing more to say…
I’ll miss making treats for you.
ahh just 3 days ago I made the Hannah inspired frosting treat and it was sooo good….I couldn’t keep it away from me so Greg and I would share little by little
Aw, yay!! That brings my heart joy
Amazing, i will be making these this weekend
It’ll be worth it
Nice stuff! Keep up the work on posts like this….enjoyed it.
Thanks!
These are absolutely gorgeous! I love the frosting – healthy will be used for all no doubt
Cheers
Choc Chip Uru
Dear Hannah,
Can you believe my youngest son is coming to Canberra with my folks this week! So near and yet so far! And now I am in chilly England where these treats should be sitting next to my aunty’s desktop. Where is the justice in this mad world!
xxcat
*shakes fist at the skies* Oh, this is a cruel twist of reality indeed! Though we could perhaps take comfort in the fact that even if you were in town, all you’d likely get to see is a glimpse of my exhausted, harried face knocking back a coffee as I try to breathe through the anxiety involved in organising everything.
Canada’s closer to Italy than Australia, right?
Oh yes we’ll be freezing at the same time at least. PS I am making these when I go home and there will always be a bed for you in Italy!
I really and truly mean it when I say that I’m going to be keeping Italy in mind for next year, if I do end up staying overseas for some time!
xo
While much less healthy, I have recently been going crazy over this potato chip cookie recipe. It’s like pecan sandies and shortbread plus tater chip chunks, and it is so freaking fantastic. Once I feel like healthifying up my dessert palate a bit, though, I’ll turn to this recipe:)
For some reason, I thought junket was going to be some sort of red soup filled with fish heads and other seafood nonsense. How wrong I was. This must have transfigured in my mind from ‘junks’ aka ships? Wacky.
I’m so tired right now that it just took me two minutes to figure out that “tater chips” weren’t some magical new ingredient I’d ever heard of, but just your way of saying potato chips. I think? I don’t know. I’m so exhausted. I also don’t know what pecan sandies are, but I’m guessing they involve pecans and the beach.
With starfish. And pipis. And mermaids.
OH DEAR HOLY MOLY I HADN’T EVEN READ THE SECOND HALF OF YOUR COMMENT YET. And now I see that you interpreted junket as belonging to the sea. We share a brain.
Hannah these look amazing. I love how they’re raw and that ganache topping is just gorgeous. It would be hard to stop at one! xx
Aw, thank you! I’ll admit it: it is impossible to stop at one. But you should never stop at one serve of dessert anyway.
Yay! You and Amber made dessert babies! Only she didn’t know about it….which makes it kind of creepy…. Who’s gonna tell her fiance the news? That’s some juicy gossip right there.
I’m kind of impressed with how awkward and uncomfortable I was able to make a comment about what is obviously the most awesome dessert EVER. Genius idea, even if it involves surprise babies.
Haha! I’m cool with it. And Matt won’t mind. He may just ask that we re-enact it and let him watch, but that just comes with the territory. ;P
I’m impressed with you too, Alayna, but more because it’s like you’ve psychically picked up on the fact that Matt has long known that he’ll have to share Amber with me when I visit. It’s not even an unspoken rule, it’s a spoken rule.
Also, your mention of surprise babies is perfect timing, as while cleaning up my childhood bedroom today I found my old Puppy Surprise toy/s. Three puppies for me!
This comment thread has everything – fiance sharing, surprise babies, amazing desserts, and puppy toys. I can die now.
DON’T YOU DARE. I’m plotting for Atlanta. You stick around, missy.
Woot! I hope you do make it. Fun times would be had.
I need to make these; unequivocally and definitely and yes I do. It’s also very likely that I would eat the whole tin, in one go, and by myself… so maybe I shouldn’t
Oh, you definitely should. You definitely should. If I hadn’t told Mum I was making this batch for my Grandma, I would’ve eaten them all myself too. Drat that accountability!
such a cool recipe! i love that you used avocado. looks too good
Anything that has dates is winner to me!
I’ve never used avocado for a dessert. I’m too busy having it the savoury way for that.
Whereas the only way I enjoy avocado is hidden in dessert.
Well darlin’, you know how much I love the brownies so I may just have to give this a go too!
And oh how I loved that you loved the first version!
Ah, I was eying this recipe before, and now your frosting on top absolutely sells it! I just need to get dates and it’s a done deal.
Those look so good! How are raw desserts almost always amazing?
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