Vic's chocolate caramel nut blondies

Name: Vic's chocolate caramel nut blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Ingredients: 12 individual Fresh dates pitted; 1 400g can Canned chickpeas, rinsed and drained reserving liquid (aquafaba); 0.333 cup(s) Aquafaba (80ml); 1 cup(s) Rolled oats, dry (90g); 1 tbs Cocoa powder; 8 piece(s) Hazelnuts coarsely chopped; 0.25 cup(s) Walnuts (25g), coarsely chopped; 22 g Plain peanut butter powder; 1 tsp Baking powder; 0.333 cup(s) Sugar-free maple syrup (80ml); 1 tbs Vanilla essence; 0.5 tsp Essence caramel; 2 tbs Flaked almonds; 20 g Reduced-sugar milk chocolate chips dark

Points®

Total Time

45 min

Prep

15 min

Cook

30 min

Serves

Difficulty

Easy

Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Vic. A chewy, chocolate nut base, topped with a thick layer of soft caramel made from chickpeas (you can’t taste them) and studded with chunks of dark chocolate. One of Vic's absolute favourites.

Ingredients

Fresh dates

12 individual, pitted

Canned chickpeas, rinsed and drained

1 400g can, reserving liquid (aquafaba)

Aquafaba

⅓ cup(s), (80ml)

Rolled oats, dry

1 cup(s), (90g)

Cocoa powder

1 tbs

Hazelnuts

8 piece(s), coarsely chopped

Walnuts

¼ cup(s), (25g), coarsely chopped

Plain peanut butter powder

22 g

Baking powder

1 tsp

Sugar-free maple syrup

⅓ cup(s), (80ml)

Vanilla essence

1 tbs

Essence

½ tsp, caramel

Flaked almonds

2 tbs

Reduced-sugar milk chocolate chips

20 g, dark

Instructions

Preheat oven to 180°C. Place dates in a microwave-safe bowl and microwave on High (100%) for 30 seconds to soften.
Process dates, ⅓ cup (80 ml) of the reserved chickpea liquid, oats and cocoa in a food processor until well combined. Transfer date mixture to a bowl. Stir in hazelnuts and walnuts. Spread date mixture over base of a 21 cm x 10 cm silicone loaf tin, then use the back of a wet spoon to smooth over top.
Process chickpeas, peanut butter powder, baking powder, syrup, vanilla and caramel in same food processor until smooth. Transfer mixture to a bowl. Stir in almonds and chocolate chips. Spread mixture evenly over the date mixture in loaf tin.
Bake for 30 minutes. Cool completely in tin before turning out and cutting into 10 pieces.

Notes

TIP: Blondies will be soft while hot, but will become firmer on cooling.

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Vic's chocolate caramel nut blondies

Ingredients

Instructions

Notes

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