Share a slice or share the tray (we did the latter).
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)
1 400ml tin coconut milk
70g coconut sugar or brown sugar
1 tsp vanilla
½ tsp arrowroot + 1 tbsp water
½ tsp salt
Vanilla ice cream
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.
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.
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.
Serve the blondies with a few spoonfuls of caramel, vanilla ice cream and raspberries.