These rich and satisfying little bites are intensely vanilla-y which goes so well with tangy raspberries. Roasting the macadamias first gives a slightly smoky, caramel taste. They are super simple to make, but you will need a food processor to pound up the dates, in particular.
The key to this recipe is vanilla: make sure you use a good quality source. I have just discovered – and subsequently cannot recommend enough – Ndali vanilla powder. This is literally just vanilla beans ground up into powder – great for people like me who can’t be bothered messing around with pods. It’s available at Ocado, Waitrose, Amazon and some independent health food shops.
Because of the raspberries, these raw blondies are quite squidgy. If you are striving for perfection, pop them into the freezer to help you cut a nice neat slice. I did think about rolling them energy bite style but then it would have been too tempting to christen this recipe blondie balls!
The ingredient amounts below will make enough blondies to cover a derivative of a 9 x 22 cm dish. Don’t worry if you only have a bigger dish – the mixture is stiff enough not to spread and will sit obediently in the corner.
Ingredients – makes around 12 squares
9 Medjool dates
2 tsp maca (optional but recommended)
½ tsp vanilla powder
Coconut oil for greasing
Preheat oven 200 (fan)/220 (conventional)
- Grease your dish with a dab of coconut oil.
- Pit the dates and soak in warm water whilst you roast the macadamias.
- Toast the nuts for 5-10 minutes in the oven; give the roasting dish a shake half way through to ensure they cook evenly.
- Pour the nuts into a food processor and leave them to cool a little before blitzing them up to form a rough powder.
- Drain the water off the dates, shaking off any excess liquid, and add to the macadamias. Put the vanilla and maca powder into the food process as well and blend everything up until smooth and doughy.
- The best way to incorporate the raspberries is with a couple of ‘pulses’.
- Scrape the mixture out into the dish and flatten until smooth – use your hands! Leave the blondies to set in the fridge for at least an hour before slicing and devouring.