It’s been a week and I’m still sticking to my plan! Woooh! Last week was so busy and exciting! I’ll be stocked in another cafe in Sheffield from the start of march, I did another stall and it went crazy good! The best one yet! I was shocked by the positive response and I went to London at the weekend to meet up with my two favourites and then go to the amazing Fare healthy on Sunday where I met loads of amazing brands, ate loads of amazing food, bought loads of amazing things and learnt some really valuable information at the talks which were held at the event! What a week!!! I’ve also become a Well and Happy ambassador which has literally made my year! The most luxury, indulgent, beautiful yet incredibly natural and pure chocolate ever! What an honour! So to celebrate I thought I’d share my comforting peanut butter blondies with chocolate chunks! Ummmummm! They taste as good as they look, if not better!!!!
Ingredients – cuts into 16 pieces
200g ground almonds
50g buckwheat flour
50g coconut sugar
50g coconut oil
160g crunchy peanut butter – smooth will also work
70ml maple syrup
30g date syrup
1 tsp vanilla extract
200ml nut milk – I used hazelnut but any will do
45g Well and Happy Midnight chocolate bar, cut into chunks
Preheat the oven to 180 degrees and line a square tin with parchment.
Mix the ground almonds, buckwheat flour and coconut sugar together in a bowl.
Pop the coconut oil, peanut butter, maple syrup, date syrup and vanilla extract in a small pan and place over a low heat until melted, combined and silky.
Pour the wet mix into the dry with the milk and mix well.
Add the chocolate chips and fold to distribute.
Pour the batter into the lined tin, level with the back of a spoon and then put in the oven for 20 – 30 minutes – until golden.
Leave to cool for 5 minutes before slicing into 16 pieces and then putting on a wire rack to cool completely.
Perfect on their own and even better warm and drowned in more peanut butter and melted Well and Happy chocolate.