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4min read
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Caramel Blondies w/ Salted Caramel and Raspberries

by Valentina Concordia
4min read

Share a slice or share the tray (we did the latter).

Prep Time

45mins

Cook Time

10mins

Makes

4 servings

Ingredients

Blondies:
2 tbsp flax seeds + 6 tbsp water
300g nut butter (we used almond, but any will do)
125ml plant based milk
1 tsp vanilla extract
100g coconut sugar or brown sugar 
1 tsp baking soda
3 tbsp almond flour 
½ tsp salt 
100g plant-based dark or white chocolate, chopped (optional)

Salted Caramel: 
1 400ml tin coconut milk
70g coconut sugar or brown sugar
1 tsp vanilla 
½ tsp arrowroot + 1 tbsp water
½ tsp salt 

To serve:
250g raspberries
Vanilla ice cream

Method

STEP 1

Preheat oven to 180˚C. Combine 2 tbsp flax seeds with 6 tbsp water in a small bowl and let sit for 15 mins to make an “egg”. In the meantime, combine nut butter, milk, vanilla and sugar in a large bowl. Add the flax egg to the mixture and stir again. Add the baking soda and almond flour and stir.

STEP 2

Fold in half of chopped chocolate (if using), spread the mixture evenly onto a parchment-lined baking tray, and top with remaining chocolate chunks. Bake for 25 minutes, until a toothpick inserted in is clean, and then et them cool for 10 minutes before serving.

STEP 3

While the blondies bake, make the caramel. Combine coconut milk, sugar, salt and vanilla in a saucepan. Bring to a simmer, and stir while the sugar dissolves. In a small bowl mix arrowroot with 1 tbsp water, then add the mixture to the saucepan whilst stirring. Let simmer for 2-3 minutes, then stir and add salt. Adjust with more salt/vanilla to taste. 

STEP 4

Serve the blondies with a few spoonfuls of caramel, vanilla ice cream and raspberries. 

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