For the filling, I use the same easy filling I make for my favourite date squares. It's made simply with Medjool Dates and water. Just pit the Medjools (or buy pitted), chop roughly and add to a small pot with water. Bring to a boil, turn heat down and cook for about 15 minutes, stirring regularly and mashing the dates with a fork, until a relatively smooth, thick paste is formed.
To prepare the blondies, you'll first melt vegan margarine in a pot or in the microwave. Add brown sugar to a bowl and whisk in the melted margarine. This will give the blondies a rich, toffee-like flavour that pairs nicely with the caramel flavour of the date filling. Stir together the flour and baking powder in another bowl and then add to the brown sugar mix.
This is where the blondies take a date square-style turn. Spoon half the blondie dough into a parchment-lined square pan and spread evenly, pressing down with your fingertips. Smooth Medjool Date filling over top of the blondie batter.
Spoon the remaining blondie batter on top of date filling and push down with your fingers. The batter won't easily cover the entire surface, but that's okay, because you want those gaps where the Medjools show through. Or should I say ooze through, because this luscious date filling makes these blondies gooey and rich and delicious.
All that's left now is to bake your treats for about 16 to 20 minutes, until the edges are dry and pull away cleanly from the parchment paper. The blondies will puff up some from the addition of baking powder. Look for a lightly browned surface and a middle that's cooked but still soft to the touch. Allow the Vegan Medjool Date Caramel Blondies to cool completely before cutting.
Store in the fridge for three days or move to the freezer if you want them to stick around longer.
These blondies are perfect for your holiday cookie tray. I will add them to the three-tiered tray of goodies that I always put out on Christmas Eve. Dust on some icing sugar and add some festive sprinkles if you like. With a naturally sweet Medjool filling and a buttery "crust," these blondies make a satisfying treat.
Natural Delights Medjool Dates Snack Ideas
Full of natural sugars and dietary fibre, Medjools make for a healthy snack, providing you with sustained energy through the day. They have heart-healthy fibre to fill you up and rich, natural sweetness to crush cravings for sweets without processed sugars.
Another great, ready-made snack option is Natural Delights Mini Medjools, a blend of Medjool Dates and simple ingredients like nuts and fruit, for a wholesome, filling snack on the run.
Find Natural Delights Medjool Dates in your neighbourhood with the handy store locator.
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Questions for you
Vegan Medjool Date Caramel Blondies
Filling:
1 ½ cups Natural Delights Medjool Dates, pitted and roughly chopped
¾ cup water (more as needed)
Blondies:
½ cup vegan margarine
¾ cup packed brown sugar
1 flax egg (1 tablespoon ground flaxseed, combined with 3 tablespoons water)
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¼ cups all-purpose flour
½ teaspoon baking powder
Preheat the oven to 350°F. Line 8"x8" baking pan with parchment paper, or lightly oil.
Prepare filling:
In a medium pot, combine Medjool Dates and water. Bring to a boil over medium-high heat. Turn heat down to medium, stirring frequently and squishing dates with a fork, until a smooth, thick paste is formed, about 15 minutes. (Add more water by the tablespoon, if needed.) Set aside to cool while preparing blondie batter.
Prepare blondies:
In a small pot, melt vegan margarine over low to medium heat. (Or microwave in a small, microwave-safe bowl. Be careful not to overcook.)
Add brown sugar to a large mixing bowl. Whisk in melted margarine. Add flax egg, vanilla extract and salt. Stir together.
In a medium bowl, stir together flour and baking powder. Add to brown sugar mixture and stir together until just combined.
Spoon half the blondie dough into the prepared pan and spread evenly, pressing down with your fingertips. Smooth Medjool Date filling over top of the blondie batter. Spoon remaining blondie batter on top of date filling and push down with your fingers (gaps where the dates are showing is fine).
Bake for 16 to 20 minutes until the edges are dry and pull away cleanly from the parchment paper. Surface will be slightly puffed up and lightly browned and the middle will be slightly soft to the touch.
Remove blondies from the oven and put the pan on a baking rack to cool completely before cutting.
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