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Raw blondies recipe

April 29, 2016 By kunara-editor Leave a Comment

Check out this delicious recipe that the whole family will enjoy. This is a recipe from our Warm Cookbook and we love it.

Alain_Bouvier_2015_03_19_3351 ARAW BLONDIES WITH POMEGRANATE & PLUM JUBES

MAKES 8 BARS

Gluten free, vegan, cane sugar free, raw

INGREDIENTS

200ml pomegranate juice

300g plums, chopped

4 medjool dates

⅔ cup (75g) raw almonds

½ cup desiccated coconut

3 tablespoons (30g) golden flaxmeal

3 tablespoons coconut butter

1 tablespoon rice malt syrup

1 teaspoon vanilla extract

⅓ cup raw almonds, coarsely chopped

⅓ cup flaked coconut

75g raw white chocolate, melted (page 127)

 

 

 

METHOD 

  1. Combine the pomegranate juice, and plums in a blender,

and blend until smooth.

2. Line a small tray or dish with baking paper, and fill

with the fruit puree, making the depth of the puree

approximately 2cm. Set temperature to 45 degrees, and

timer to 12 hours. The jubes may take a little longer

allowing for variables between different brands of

dehydrators.

3. Once jelly like, remove from the tray, and cut into .cm

cubes.

4. To make the blondies, place all the remaining ingredients

except for the extra almonds and flaked coconut, into

a food processor, and blend until the mixture comes

together. Transfer to a mixing bowl, and add in the extra

coarsely chopped almonds, together with the jubes. I like

to reserve a tablespoon of jubes to scatter over the top of

the bars, with the flaked coconut, before being drizzled

with the white chocolate.

5. Transfer the mixture to a 10cm x 22cm loaf pan lined

with baking paper. Scatter over the coconut flakes, and

dehydrate at 45 degrees for 12 hours. Allow the blondies to

cool before slicing into bars.

6. Top with the reserved jubes, and drizzle with melted, raw

white chocolate.

 

THIS RECIPE IS FROM OUR KUNARA WARM COOKBOOK

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