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Mesquite cashew caramel blondies

Mesquite cashew caramel blondies

Mesquite cashew caramel blondies are close to best blondies I have ever had. I have recently started to use Mesquite powder and I have to say I absolutely love the taste this superfood adds to a smoothie or cakes. With these blondies, it adds that something special.

Mesquite cashew caramel blondies are close to best blondies I have ever had. I have recently started to use Mesquite powder and I have to say I absolutely love the taste this superfood adds to a smoothie or cakes. With these blondies, it adds that something special.

All the better, these blondies are topped with vegan ice cream and then drizzled to perfection with homemade vegan caramel. Can it get any better? I adapted one of the recipes that I’ve done during a vegan baking course and I have to say that using potato protein in this recipe is essential. This replaces the egg’s that you would’ve used if you were to make regular brownies.

These brownies are the perfect combination, they are light, chewy and have hints of cashew hitten in between every bite. The cashews can be replaced with walnuts or pecans if you have a nut allergy. You can also add raw cocoa powder to the mix if you prefer to try this recipe out the chocolate version. Just as equally good!

If you’d like to know more about the power of mesquite, be sure to read more here. Not only does is it loaded with antioxidants but it helps to lower your GI, aids with constipation and inflammation. It also is loaded with iron for those who need an extra iron boost. I struggled with an iron deficiency for a very long time after the birth of my son so this superfood is certainly been ideal for me.

Not only are these brownies super good for you, they taste pretty fantastic too!

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Intermediate

Mesquite cashew caramel blondies

Mesquite cashew caramel blondies

Ingredients

  • 200g white cashew chocolate
  • 100g vegan butter
  • 50g water
  • 5g potato protein (can be subbed with tapioca starch or corn starch)
  • 1/8 tsp xantham gum or guar gum
  • 1/4 tsp salt 200g coconut sugar
  • 115g white all purpose flour
  • 1 tbsp tapioca starch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp mesquite powder from Soaring Free superfoods
  • 20g non-dairy creamer (I used almond milk powder)
  • 100g coconut cream
  • 1/2 tsp apple cider vinegar
  • 55g unsalted cashews Extra vegan chopped chocolate if desired

Vegan Caramel

  • 400ml canned coconut cream
  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 1/2 tsp salt
  • 1/2 tsp vanilla powder

White cashew chocolate

  • 1/2 cup cacao butter
  • 2 heaped tbsp cashew butter
  • 1 tbsp peanut butter
  • 1/4 cup coconut blossom sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Method

  1. Preheat oven to 160 degrees Celcius. Line a brownie pan with parchment paper or smear with coconut oil.
  2. Meanwhile, place the white cashew chocolate mixture in a mixing bowl over hot boiling water to let it melt. (or you can just use the melted mixture from the beginning)
  3. Mix together the potato protein and the water, Xanthan gum and salt, add the sugar and whisk in the melted chocolate mixture.
  4. Sift all the dry ingredients together and then fold in the wet gradually with a spatula.
  5. Whisk together the coconut cream and the vinegar and fold this also into the blondie mixture, add in the chopped cashews and chocolate at the end.
  6. Pour into the brownie pan and place in the oven to bake for 30-45 minutes.
  7. Once brown and baked through, let it cool on your kitchen counter before sprinkling over icing sugar, drizzling over vegan caramel and serving with ice cream of your choice.

Vegan salted caramel

  1. Place all the ingredients except the salt and vanilla in iron pot on medium heat and bring to a boil on medium heat for about 30-45 minutes until it becomes gooey and oozing caramel.
  2. Whisk in the salt and vanilla powder and store in a glass container. White cashew chocolate
  3. Mix together the nut butter, melted cacao butter, coconut blossom syrup, cinnamon and salt together.
  4. Pour into mould of preference, (an ice cube tray works great), place in the fridge until set and then use in the recipe. Keep cooled for other use.

Hope you love this amazing recipe, or try it pretty soon. It’s litteraly THE best blondies I have ever tasted. It’s so good it’s hard to believe they are vegan.

M*

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