Flourless Coffee Macadamia Blondies

Decadently fudgy, these blondies are actually made with all whole-food ingredients! They get their sweetness from dates and their moisture from nut butter. What's not to love??

Ingredients

  • 2 c dates, pitted
  • 1 c peanut butter
  • 0.5 c milk of choice
  • 2 tbsp flax seed meal
  • 1 tbsp espresso powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 c chocolate chips, plus more for sprinkling on top
  • 0.25 c chopped macadamia nuts, plus more for sprinkling on top

Instructions

  1. Preheat the oven to 350 and thoroughly oil an 8x8 baking pan. Note that this is a sticky dough, so oiling is critical! Conversely, you can line the bottom of the baking dish with parchment paper, which is fail-proof.
  2. Measure all ingredients except the chocolate chips and MacNuts into a food processor. Process until you have a thick, sticky dough that's homogeneous throughout.
  3. Remove the blade from the food processor and add the chocolate and nuts. Mix everything together with a spoon or spatula until the add-ins are evenly incorporated.
  4. Spread the dough into the prepared baking dish with a spatula; it may need some persuasion. Try to create a layer of even thickness that goes all the way into the corners.
  5. Sprinkle the top of the dough with an additional generous handful of chocolate chips and MacNuts.
  6. Bake at 350 degrees for about 20-25 minutes. Keep a close eye on it toward the end, since the edges will brown quickly due to the sugar content of the dates.
  7. Cool completely if you want to be able to cut the blondies neatly.
  8. Store the blondies in a sealed container in the fridge; they'll hold their shape better. You can either enjoy them cold, or reheat them for a few seconds in the microwave. They also freeze nicely, as long as you keep them tightly sealed.
RECIPE from The Rogue Brussel Sprout Blog
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