I adore this recipe. It is hard to go wrong with nut butter and cacao because they are foods sent from the heavens! The great thing about this blondie is that it is rich and seriously thick with flavor which makes it extremely satisfying and filling. I often eat it for breakfast or as a post workout snack.
125g Nut butter - You can choose any nut butter you want, I often opt for peanut butter because I love it! Cashew butter is also a great call and makes it super creamy.
1 Very ripe banana
150g date paste
200g Soft whole wheat flour - You can substitute for buckwheat flour here or any other kind of gluten free flour.
2 Tablespoons Coconut Oil
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon himalayan pink salt
A good handful of chopped nuts (Optional)
An even bigger handful of chopped dark chocolate (Optional)
The Banana Warrior Cacao Glaze
Pre-heat your oven to 180 degrees
Grease your pan well with coconut oil
Mix the nut butter, coconut oil and date paste together. Mash in the ripe banana. Sift in the flour, baking soda and pink salt into the mixture. Stir until well combined. This should create a thick dough like texture. Add in the optional handfuls of nuts and chocolate at the end.
Drizzle your nut butter of choice and The Banana Warrior cacao glaze all over the top of the blondie.
Bake for 15 minutes.
Use a thin skewer to test your baking. Stick the skewer directly into the middle of the blondie. If it comes out clean, it is baked, if there is a little batter on the skewer, put your blondie back into the oven for 2 or 3 more minutes.
Allow blondie to cool completely before removing from the tin.
Remove from tin, cut, enjoy and take pictures for the gram! Be sure to tag us, we would love to see your creations!
If you want to follow me making this recipe, you can access the video as part of my vegan dessert cooking course - www.veecoco.com