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
- 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.