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