Ingredients

The following ingredients have 8 Servings
  • 2 cups (280 g) raw almonds
  • 1 1/2 cup (300 g) tightly packed, pitted soft dates
  • 1/2 cup (120 g) natural peanut butter (sub almond butter)
  • 2 tbsp (30 mL) pure maple syrup
  • 1/2 tsp sea salt
  • 1 cup (200 g) packed, soft pitted dates
  • 1/2 cup (120 g) natural peanut butter
  • 3 tbsp (45 g) coconut oil
  • 2-4 tbsp plant-based milk
  • pinch of sea salt

Instruction

  • Add the almonds to a food processor and blend until broken down into a grainy flour. It’s ok if there are some larger pieces left behind they should be mostly broken down.
  • Add the dates, peanut butter, maple syrup and sea salt and mix until it forms a thick, sticky dough you can squeeze together into a little ball between your fingers. 
  • Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the sides then take a few minutes to firmly press the dough into the pan until you a firm, even layer. You can wet your hands and rub them over the surface to help smooth. Place the entire pan in the freezer while you make the frosting.
  • Place the pitted dates in a bowl and cover with hot or just boiled water. Soak for 15-20 minutes then drain well. Press the dates into the bowl to help squeeze off any excess water.
  • Add the dates and the of the frosting ingredients to the food processor and blend until you have a thick, smooth frosting. Start with 2 tbsp of milk and slowly add more to reach a thick but creamy consistency. You may need to stop a few times to scrape down the sides.
  • Spread the frosting evenly over the blondies in the pan and place back in the freezer for 1-2 hours to firm.
  • Lift the blondies out of the pan using the parchment paper and slice into 16 squares. Store in the fridge or freezer.