Vegan Blondies with Salted Caramel Sauce | Deliciously Ella

These are super indulgent, incredibly fudgy and just so delicious. As with the coconut dal from last week, this recipe is taken from our new app, which is lunching this week!

To make the vegan blondies:
- 200g ground almonds, about 2 cups
- 250g coconut sugar, about 2 1/2 cups (or swap for brown sugar)
- 200g buckwheat flour, about 1 1/2 heaped cups
- 200ml almond milk, about 1 cup
- 200ml maple syrup, about 3/4 cup
- 1 teaspoon bicarbonate of soda
- Handful of chocolate chips (or macadamia nuts), roughly chopped

For the salted caramel sauce:
- 3 tablespoons of coconut oil
- 4 tablespoons of maple syrup
- 2 tablespoons of coconut sugar
- 2 tablespoons peanut butter (or almond butter)
- Large pinch of sea salt
Method:
Preheat the oven to 190c, fan setting.

Place the ground almonds, coconut sugar, flour and bicarb into a large bowl and mix well to remove any lumps. Add in the almond milk, maple syrup and chopped nuts or chocolate (if using) and mix well until a smooth batter forms.

Pour the batter into a lined baking tray and cook for 45-50 minutes until cooked through but still a little fudgy inside - if they still feel a little undercooked, place them back in the oven for another 10 minutes. Once cooked, remove from the oven and leave to
cool to room temperature (they will also set more as they cool), before cutting into equal blondies.

While they cool, make the sauce by. Simply place all of the ingredients into a pan over a low-medium heat and stir continuously until everything is melted and has come together to form a smooth sauce, about 5-8 minutes.

P.S the recipe is gluten free, as well as vegan.

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