Divine recipe for gooey chocolatey vegan Choc-Chip Cookie Dough Blondies
1/4 cup buckwheat flour
1/2 cup almond meal
1 tbsp mesquite powder, optional
1/2 tsp baking powder
1 tsp vanilla bean powder
1 tbsp coconut sugar
2 organic eggs
100 grams coconut butter, melted
100 grams raw chocolate, roughly chopped
1/2 cup medjool dates
2 tbsp cashew butter
1 tbsp hulled tahini
1 tbsp coconut oil
1/3 cup warm water
1/4 tsp Himalayan salt
Preheat oven to 160°C.
Prepare cookie dough by combining all ingredients in a high power blender, blend until smooth. Transfer to a small bowl and set aside.
Combine all dry ingredients for the brownies in a large mixing bowl. Then add whisked eggs, coconut butter and ‘cookie dough’, mix well before adding chocolate.
Scoop into a greased and lined shallow baking tin (20cm x 20cm) and bake for 20 minutes. Allow to cool for 10-15 minutes. Turn onto a cooling rack, slice and serve.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.