Delicious plant-based and gluten-free chocolate caramel blondies by food blogger @nourishing.amy. Using NEW Choc Caramel Almond Nature Bombs!
200g ground almonds
100g oat flour (oats blended into a flour)
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
100g coconut sugar
50g coconut oil or vegan butter/margarine, melted and cooled
50g runny almond butter
180ml plant-based milk
1 tsp vanilla (or salted caramel) essence
50g chocolate chips
3-4 packs Chocolate Caramel Nature Bombs
- Preheat the oven to 160Fan/180*C and line an 8-inch square dish with parchment paper.
- Add the ground almonds, oat flour, baking powder, bicarbonate of soda, coconut sugar and a pinch of salt in a bowl and stir to combine. Now pour in the coconut sugar, melted coconut oil (or vegan butter/margarine), almond butter, milk and vanilla/salted caramel essence. Stir until a sticky batter forms. Stir through the chocolate chips.
- Pour the batter into the lined dish. Chop some of the Nature Bombs in half and others into smaller pieces and arrange on top of the blondie batter. Bake for 30-35 minutes until golden and an inserted skewer comes out clean.
- Allow to cool on a wire rack for 10 minutes in the tin, carefully remove from the tin and cool full. Slice into 9 blondies.
Don't forget to share your own creations by tagging @the_tribe_way #fuelledbyTRIBE.