1 box NOMU MiniMakes Vanilla Blondie Batter Mix
1/3 cup (~80g) runny almond butter (see Tips)
1/4 cup almond or other non-dairy milk
60g vegan dark chocolate, roughly chopped
Preheat the oven to 180°C (or 160°C fan-assisted) and grease and line a 21 x 11cm loaf tin with baking paper.
Place the sugar (sachet 1) in a mixing bowl with the almond butter and milk. Whisk well until nicely combined. Add the dry mix (sachet 2) and chopped chocolate and stir to form a thick dough.
Spoon the dough into the prepared tin and spread into an even layer using a spatula. If necessary, smooth out the surface by gently pressing down with the palms of your hands.
Bake for about 25 minutes or until cooked through but still gooey in the center – a toothpick inserted into the middle should come out with a few sticky crumbs. Leave to cool completely in the tin before slicing into bars. For clean cuts, chill the blondie in the fridge until firm and clean your knife in between each slice.
Tips: Make sure to use natural runny nut butter for this recipe – nothing salted or sweetened. You can use your favourite nut butter for this recipe (peanut butter would be delicious!).
1 box NOMU MiniMakes Vanilla Blondie Batter Mix
1/3 cup (~80g) runny almond butter (see Tips)
1/4 cup almond or other non-dairy milk
60g vegan dark chocolate, roughly chopped
Preheat the oven to 180°C (or 160°C fan-assisted) and grease and line a 21 x 11cm loaf tin with baking paper.
Place the sugar (sachet 1) in a mixing bowl with the almond butter and milk. Whisk well until nicely combined. Add the dry mix (sachet 2) and chopped chocolate and stir to form a thick dough.
Spoon the dough into the prepared tin and spread into an even layer using a spatula. If necessary, smooth out the surface by gently pressing down with the palms of your hands.
Bake for about 25 minutes or until cooked through but still gooey in the center – a toothpick inserted into the middle should come out with a few sticky crumbs. Leave to cool completely in the tin before slicing into bars. For clean cuts, chill the blondie in the fridge until firm and clean your knife in between each slice.
Tips: Make sure to use natural runny nut butter for this recipe – nothing salted or sweetened. You can use your favourite nut butter for this recipe (peanut butter would be delicious!).
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