Description
These no-bake peanut butter blondies are easy to make with just 4 simple, wholesome ingredients. You can enjoy them without the frosting but it really takes them to the next level for a special treat! You can also roll the dough into yummy peanut butter balls if you prefer!
Ingredients
For the Peanut Butter Blondies
- 2 cups (280 g) raw almonds
- 1 1/2 cup (300 g) tightly packed, pitted soft dates
- 1/2 cup (120 g) natural peanut butter (sub almond butter)
- 2 tbsp (30 mL) pure maple syrup
- 1/2 tsp sea salt
For the Peanut Butter Frosting
- 1 cup (200 g) packed, soft pitted dates
- 1/2 cup (120 g) natural peanut butter
- 3 tbsp (45 g) coconut oil
- 2–4 tbsp plant-based milk
- pinch of sea salt
Instructions
- Blend the Almonds: Add the almonds to a food processor and blend until broken down into a grainy flour. It’s ok if there are some larger pieces left behind they should be mostly broken down.
- Blend the Blondies: Add the dates, peanut butter, maple syrup and sea salt and mix until it forms a thick, sticky dough you can squeeze together into a little ball between your fingers.
- Press Blondies: Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the sides then take a few minutes to firmly press the dough into the pan until you a firm, even layer. You can wet your hands and rub them over the surface to help smooth. Place the entire pan in the freezer while you make the frosting.
- Soak the Dates: Place the pitted dates in a bowl and cover with hot or just boiled water. Soak for 15-20 minutes then drain well. Press the dates into the bowl to help squeeze off any excess water.
- Blend Frosting: Add the dates and the of the frosting ingredients to the food processor and blend until you have a thick, smooth frosting. Start with 2 tbsp of milk and slowly add more to reach a thick but creamy consistency. You may need to stop a few times to scrape down the sides.
- Frost Blondies: Spread the frosting evenly over the blondies in the pan and place back in the freezer for 1-2 hours to firm.
- Serve: Lift the blondies out of the pan using the parchment paper and slice into 16 squares. Store in the fridge or freezer.
Nutrition
- Serving Size: 1
- Calories: 334
- Fat: 19 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 8 g