Chocolate, Espresso & Almond Blondies
Samah Lakha, (London Bruncher) created this very special recipe for vegan blondies using our hemp seed milk and oil and her very own organic almond & espresso butter. At the moment, Samah’s homemade nut butter is only available on her website and at Raoul’s deli in Maida Vale, so get your hands on it while it’s hot!
“These blondies are so fudgy and delicious with pockets of melted chocolate. They are super easy to make and only require one bowl and a whisk. What’s more, they’re vegan friendly, and gluten and dairy free!”
- 1 cup Almond & Espresso butter
- 1/4 cup brown or coconut sugar
- 1/3 cup maple syrup
- 1 cup Good Hemp Seed Milk
- 2 tbsp oil of choice (hemp seed, sunflower etc)
- 1 tsp vanilla extract
- 2 cups ground almonds
- 1/2 cup buckwheat flour
- 100g dark chocolate, chopped
Preheat the oven to 180C.
Line a square baking tin (a 7 or 8 inch tin works best) with greaseproof paper and oil the exposed sides.
Whisk together the almond butter, brown sugar, maple syrup, milk, oil and vanilla until smooth.
Add the ground almonds and buckwheat flour, and stir until well combined. Next, fold in the chopped chocolate, then pour the blondie batter into the baking tin.
Bake for about 25 minutes until the blondies look set on top but are still fudgy and moist in the centre.
Leave the blondies to cool before slicing them – enjoy!