raw blondies

I've been thinking lately about how to create delicious, healthy desserts that are vegan but also nut free. I have a couple of good friends with really serious allergies to nuts but who still want healthy sweet treats to enjoy. This one is for them. Since making this I have been thinking about how this could be used as a base for raw cakes as well. You could easily add raw cacao to make this extra chocolatey or swap the banana for another fruit of your choice (I'm thinking mango or berries).

This is a vegan, raw, gluten free, nut free, sugar free treat. And yes, it still tastes delicious I promise. 
First job you need to do is make the coconut butter. To do this take 3 cups of shredded coconut and place in a food processor or blender and blend until turns into a runny paste. You should have 1 cup of coconut butter. This is double what you will need for the blondies but making less doesn't really work but you could double your blondies. Store your coconut butter in the pantry not in the fridge as it will set hard when cold. Which is exactly what we want with our blondies!

 Coconut butter.... yum. Ok, on to the rest...

To make the blondies: 

1/2 cup coconut butter 
1 large banana (really ripe)
2 big soft dates
pinch of sea salt
1/4 tsp vanilla 

Chocolate topping

3 tbsp coconut oil
1 tbsp raw cacao
pinch of fine sea salt

1 tbsp of liquid sweetener (I used coconut nectar which isn't super sweet, so maybe start with 1/2 tbsp and add more if needed if using a sweeter liquid e.g. agave, honey or maple syrup).   

Place all the blondie ingredients in a food processor or blender and blend until it is a smooth consistency. Line a small container (I used a lunch box) with bakers paper and pour the mixture in. Place in the freezer for at least an hour or over night until set. 

When the blondie mix is set you can make the chocolate topping. Melt the coconut oil and stir in the cacao, salt and sweetener. Take the blondies out the freezer and remove from container. Spread the chocolate on top. you will have to work quickly as the chocolate will set fast as it touches the cold slice. Sprinkle with cacao nibs or more shredded coconut to decorate and add some crunch if you wish. Return to the freezer for a couple of minutes. Then slice into small squares. Number/size will depend on the size of your container, but it is a small batch.

Store in the freezer, will keep for a couple of weeks. This does make a small batch but can be easily doubled or tripped if required. A little goes a long way though as the coconut makes it pretty rich.