Description
Sweet and gooey caramel blondies made with wholemeal flour and coconut. Vegan.
Ingredients
- ½ cups Wholemeal Flour
- 1 cup Almond Meal
- ½ cups Desiccated Coconut
- ¼ teaspoons Baking Soda
- 1 pinch Sea Salt
- ¼ cups Vegan Or Regular Butter
- ¼ cups Cocoa Butter
- 2-¾ cups Coconut Sugar Or A Dark Unrefined Sugar
- ¼ cups Almond Milk
- 1 Flax Egg Or Regular Egg
- 1 teaspoon Vanilla Extract
- ¼ cups Chopped Pecans
- ¼ cups Dairy Free Or Regular Dark Chocolate Nibs
Preparation
Preheat oven to 170ºC (340ºF). Line a brownie tray with parchment or line a bread pan. I used a bread pan because I wanted height rather than girth.
Combine wholemeal flour, almond meal, coconut, baking soda and salt in a large mixing bowl.
In a heat proof bowl or saucepan, melt vegan butter and cocoa butter together. Remove from heat and whisk in the coconut sugar, almond milk, flax egg and vanilla until combined. Add wet ingredients to the dry and fold until combined. Add chopped pecans and chocolate nibs before spooning batter into the lined pan. It’s a dry-ish batter so don’t worry.
Bake in the oven for 30–35 minutes or until top is cracked but there is still a little give underneath when you press with your fingers. Remove from the oven and walk away. Allow to completely cool before removing from pan and cutting into individual serves.
