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Sunday, 9 November 2014

'White Chocolate' Cocoa Butter Blondies with Honey Caramel Macadamia Topping (SCD, Paleo, Gluten-Free, Dairy-Free)


  • Great combo of flavours and textures
  • I used a pan with individual squares, but it's totally fine in a regular pan
  • Makes 6 blondies

'White Chocolate' Cocoa Butter Blondies

1.5 cups almond meal
1/3 cup honey
3 tablespoons cocoa butter
1 tablespoon olive oil
1 tablespoon nut butter (preferably cashew or macadamia)
Dash of salt

-Preheat oven to 190C/375F and grease individual squares in pan OR line regular pan
-Melt cocoa butter completely in a microwave-safe bowl
-Combine all ingredients together and divide evenly between squares in pan or spread evenly into regular pan
-Bake for 12 minutes
-While it bakes, make the caramel

Honey Caramel Macadamia Topping

1/4 cup runny honey
1 tablespoon SCD-safe almond milk, coconut milk or Homemade Almond Milk
1 tablespoon coconut oil
1 cup roasted and salted macadamia nuts

-Put honey, milk and coconut oil in a small saucepan on medium-high heat
-When it boils, turn the heat to medium and allow it to simmer for 8 minutes, stirring occasionally
-While it simmers, pulse roasted/salted macadamia nuts in a food processor until they're a nice chunky texture
-When the caramel is done, mix caramel and macadamias together
-Remove individual blondies from the pan or remove whole block from regular pan and cut into squares
-Spoon macadamia and caramel mixture onto blondies

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