Raw White Chocolate Macadamia Blondies
Every month, I team up with My Chelsea (the hotel we’ve been in from day one) to host my favourite event of all time…
In The Wild Afternoon Tea.
We stick to the vegan, half-raw-half-baked, gluten-free, dairy-free, healthful-comfort-food, plant-based, handmade, devilishly-delectable-goodness theme, but each month is a little different.
Last month, a friend came back from visiting my parents in Ecuador and brought back a parcel from them. One of the things inside was a box full of stunning rose petals that my parents grew in their organic high vibration garden, picked, washed and dehydrated over low heat and many hours.
I was immediately inspired to create something beautiful and sharable.
That’s how my raw white chocolate macadamia blondies were born.
We served them with the award winning teas at our March event and they were such a big hit, I thought you’d enjoy making them at home for everyone you love, so I’m sharing the recipe below.
The next In The Wild Afternoon Tea is happening tomorrow, but if that’s too little notice for you, check out all future planned dates, here>>
(BTW that link above stays Live and every time more dates are announced, that's where you'll find the details. Keep the link bookmarked for later!)
Raw White Chocolate Macadamia Blondies
For the blondies
2 cups (280g) almonds
50g coconut sugar
1 tbsp (10g) maca powder
1/2 tsp vanilla powder
1/2 tsp Himalayan salt
2.5 cups (300g) pitted dates*
1/8 cup (30g) cacao butter, gently melted
90g macadamia nuts
For the dipping chocolate
Dark vegan baking chocolate or this recipe here, grated
*If your pitted dates are quite dry and hard, soak in boiling water for 1 hour, then squeeze the water out well before using in recipe. You are after soft (almost sticky) dates.
METHOD
-Place all the ingredients, apart from dates, cacao butter and macadamia, into a food processor with an S-blade. Process till all the almonds are broken down to a fine powder.
-Add the dates and melted cacao butter. Process till the entire mixture forms one big sticky ball. You may need to stop your food processor several times to scrape down the sides and back onto the blade.
-Using a wooden spatula, break up the mixture to evenly cover the blade. Sprinkle macadamia nuts all over and pulse the processor till nuts are slightly broken down and folded into the ‘dough’. You’re looking for nice chunks here so they are visible when you score the final slab into many blondie bites.
-Get a decent sized container (mine was 17cm/ 6.5 inch square), line it with cling film so it sticks out the sides of container and transfer the mixture inside it. Using your fist, really press it into the container so it won’t crumble later. Transfer to the fridge for a minimum of 2 hours or freezer for 1 hour.
-Holding onto the cling film, pull out your set slab of blondies and score into equal sized squares. You can then slice each square in half to form rectangles like I’ve done with mine. Transfer to the freezer if you are going to dip yours in chocolate and leave there until the moment you’re ready to dip.
-Gently melt down your grated chocolate in a double boiler, remove from heat. Take out the blondie bites out of freezer and dip a corner, edge or one half of each piece into your chocolate. Dip and remove each piece quickly, so the entire chocolate mixture doesn’t begin to solidify inside the bowl from the coldness of frozen cake. Store in a cool dry place inside a sealed container.
