{recipe} 5-Minute, Single-Serving Blondie

I tell you what, all you really had to say was “5-minute” and “Blondie” to get my interest piqued. But of course, then you add Amber Shea + raw + vegan + gluten-free + vanilla + butterscotch, really, this is just too much. Or maybe just right! Especially for those of us with a sweet tooth. I wasn’t gonna name any names… but one would be EVA! haha. Yeah, you got me. I love desserts! I hope you enjoy this one!!

INGREDIENTS

1/4 cup dry cashews
1/4 cup dry walnuts
2 Tbsp palm/coconut sugar (OR brown sugar, not packed)
2-3 pitted dates
1/8 tsp vanilla extract
Big pinch of sea salt
Cacao nibs, for garnish (optional)

INSTRUCTIONS
Combine the cashews, walnuts, and palm sugar in a mini food processor. (A mini one works best, but I think a regular-sized one would be fine. Or you could just quadruple the recipe and make a family-size blondie!) Pulse the nuts and sugar together until the mixture is ground into a coarse powder. Add the dates, one at a time, pulsing several times between additions, until each date is well-incorporated. (If you have fairly large dates, use 2. If you have small dates, or an insane sweet tooth, use 3.)

After the last date is incorporated, add the vanilla and a generous pinch of salt. (I’ve always loved the salted-caramel undertones that good blondies have.) Pulse several more times to distribute the vanilla and salt. Transfer the mixture into a single muffin cup and use your fingers to pack it down tightly. (Or, you could just as easily form it into a cake shape on a small plate! Just be sure to press it together very well so it doesn’t fall apart.)

Run a knife around the edge of the muffin cup and invert the blondie onto a small plate. Garnish with cacao nibs, if desired. (My chocolate-hazelnut ganache would also make a perfect topping for this!) And that’s it. It’s that simple, I swear! Eat it with a fork or simply out-of-hand, your choice.

I’m not trying to brag, but seriously…this thing is outrageous.The oils released by the ground nuts combine with the succulent dates to make it astonishingly moist…yet it’s also nutty and slightly crumbly. The vanilla, sugar, and salt marry seamlessly into a butterscotch-like flavor. CRAZY, CRAZY GOOD. Not to mention: this blondie is fast, easy, and inexpensive to make; raw, vegan, and gluten-free; and unbelievably, mouthwateringly scrumptious. You have no reason NOT to make this! If you try it, please let me know how much you love it.

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PLEASE TAKE NOTE! We were psyched when Amber Shea Crawley agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Amber’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Amber and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the blondie in some way!