oat & nib "blondies"

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is it just me, or do all bakers eat their food while they photograph it? izy? does this ever happen to you? it happens every. single. time. (see first .gif for reference).

well i just created this whip-up-anytime recipe with some medjool dates i had bought from our family lunch date/shopping spree at eataly. medjools alone are soft and so incredibly sweet that you could enjoy them on their own, stuffed with almond butter, or even some homemade (1-hour ground in-frustration) hazelnut butter.

don't ask.

just know that my food processor broke, and my last resort was a magic bullet. yes. it was an hour or so.

but seriously, i've seen so many raw/non-raw bars using medjool dates, walnuts, cacao etc. so i knew i had to try to make something of my own.

oat & nib "blondies" + chocolate "frosting"


for the blondies:

1 cup packed + pitted medjool dates (soaked)

1 cup oats

1/4 walnuts or almonds

1/4 tsp salt

1/4 cup cacao nibs

handful of chopped figs (optional)

shredded coconut (optional)

 

for the frosting:

a ripe banana

heaping tbs cacao/cocoa powder

 

(00). bring a small pot of water to a bowl and pour over pitted medjool dates in a bowl. let sit for 3 minutes

01. in a food processor, blend oats, almonds, and salt until ground into a flour 

02. drain water from soaked dates, and add medjools. blend until a ball of dough is formed

03. add cacao nibs, figs, and other miscellaneous toppings that fancy you and pulse until just combined

04. in a small plastic container or tuppaware, place dough in center and firmly press down until it reaches the sides in an even layer

05. in the same processor (cleaned if necessary), blend banana and cacao powder until smooth

06. pour frosting over blondie and spread in yet another even layer

07. sprinkle with coconut and enjoy!

08. i recommend refrigerating it for at least 3 hours before eating, but you can eat it right then and there if you'd like!


have a fantastic and rain-free weekend everyone!