2 1/2CupsDry Mixed NutsSuch as a combination of macadamias, walnuts, pecans, and cashews
1/4CupCoconut Palm Sugar
2TspVanilla Extract
1/8TspSea Salt
1CupDatesPitted
Instructions
In a food processor, combine the nuts, sugar, vanilla, and salt. Pulse until the nuts are finely ground (be careful not to overprocess).
Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky.
Press the mixture firmly and evenly into an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired).
Enjoy immediately (through they will be a little fragile) or place the pan in the refrigerator or freezer to chill for a couple hours before cutting and serving (recommended).
Store the blondies in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. They are best served chilled.
Notes
Substitutions:
Coconut palm sugar: Sucanat, date sugar, or organic brown sugar
Dates: soft golden raisins
Variations:
Lower-Fat Blondies: Replace ½ to ¾ cup of the nuts (any kind) with old-fashioned rolled oats.
Lower-Sugar Blondies: Omit the coconut palm sugar. You may find them sweet enough as-is. And if not, simply add stevia or additional dates to taste.
Per serving: 172 calories, 12.9g fat (2g sat), 14.3g carbs, 2g fiber, 2.7g protein