Sunday, February 19, 2017

Vegan Salted Caramel Blondies


Facebook is good for many things: staying in touch with friends, being up-to-date about basically everything and food, especially food. I follow so many food pages on Facebook that I lost count and every time a recipe video pops up in my timeline I have to give it a watch. If I really like it I'll give it a like or save it for whenever I have time to make this delicious recipe. 
The problem is that I never recreate the food in the videos. Not because they are not easy, because believe me they are all so easy to make, but I just don't do it. That was until a few weeks ago when I made these vegan salted caramel blondies that I spotted on The Tasty K. That page is probably my fave, together with Tasty, Buzzfeed Food and Sweeten.

These blondies are vegan, healthy and so easy to make. Will something with no butter and sugar actually taste good? My answer is yes! The dates give it the right amount of sweetness and make it into this lovely chocolaty baked good. I will not say goodbye to my Nutella cookies, but this is a good alternative if you want something healthy and yummy! I did change a few of the ingredients and probably the amounts too because I just don't get the cups system. Where are the grams at?

What do you need?
Dough:
325 gr self-raising flower
125 ml almond milk (more if dough is too crumbly)
2 flax eggs (1 tbsp flax meal + 3 tbsp water = 1 flax egg)
3 tbsp melted mixed nut butter
2 tbsp maple syrup
Dash of vanilla essence 
1 tsp baking powder
Dash of sea salt
50 gr dark chocolate chips

Caramel:
150 gr Medjool dates
120 ml almond milk

Oven: 180°C/ 355°F

First, make the flax eggs and set them aside for at least 10 minutes. Place the self-raising flower, almond milk, nut butter, maple syrup, vanilla essence, baking powder, sea salt and chocolate chips in a large mixing bowl. Add the flax eggs when they are ready and mix it together with a spatula and your hands. I found the dough a bit too dry so I added more almond milk to get nice non-sticky dough. Cut the dough into two equal parts with a knife and line a brownie tin with parchment paper.
Make the vegan salted caramel by adding the Medjool dates, almond milk and sea salt into a blender and mix it until everything is smooth and creamy.

Take a piece of dough and spread it out evenly in the baking tin. Take the dough layer out and repeat it with the second piece of dough. Only this time you leave the dough in the tin. Add the salted caramel on top and spread it out evenly. Then add the other dough layer. Don't push it down because then all the caramel will squeeze right out. -Yes this happened to me-.
Place the tin in the oven for about 25 minutes and then take it out. Let it cool down and take a piece when it's still warm. Nothing beats a bite out of something that just came out of the oven. Don't burn yourself though!

Easy peasy lemon squeezy. So easy to make and delicious too. Want to see this recipe in a video? Click here to see The Tasty K video that made me fall in love with this recipe.

What is your favourite Facebook food page?


1 comment:

  1. sounds delish!!
    have a great weekend
    www.mssparkleandglow.com

    ReplyDelete

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