I used to feel guilty about eating treats – as if I was doing something wrong, something bad, something that would make me fat.
Not anymore. I relish my sweet tooth and channel my energy into preparing healthy desserts I can feel good about.
Like this single-serving blondie, which has anti-inflammatory walnuts, potassium-rich dates and palm sugar. A short while ago, I was given a sample of palm sugar made by Sugar Palm Tree, and this was the first time I’ve used it. This product is tapped by farmers in Indonesia and then transported to a nearby zero-waste palm sugar factory run by the Masarang Foundation, a non-profit that works on reforestation and nature conservation.
Palm sugar is low-glycemic and contains vitamins and minerals like potassium, vitamin C, calcium, magnesium and iron. Nutrients with my sweetener? Yes please!
This blondie had a really mellow caramel flavour and tasted just as good as any baked version. It was the perfect size, too – just enough for you to feel satisfied, and it won’t vault you into a sugar coma.
Or make you feel guilty, either.
The Five-Minute Raw Vegan Blondie
From Almost Vegan
¼ cup cashews
¼ cup walnuts
2 tbsp palm/coconut sugar
2-3 pitted dates
¼ tsp vanilla powder (or vanilla extract)
Big pinch of sea salt
Cacao nibs, for garnish (optional)
Combine the cashews, walnuts and palm sugar in a food processor. Pulse together until the mixture is ground into a coarse powder.
Add the dates, one at a time, pulsing several times between additions, until each date is well-incorporated. After the last date is incorporated, add the vanilla and a generous pinch of salt.
Transfer the mixture into a single muffin cup or small mold and use your fingers to pack it down tightly. Run a knife around the edge of the muffin cup and invert the blondie onto a small plate. If using a mold, carefully lift it up. Garnish with cacao nibs if desired.