White Chocolate Macadamia Nut BlondieToday is National Macadamia Nut Day! Macadamia nuts have a creamy, almost buttery flavor and they pack a nutritious punch. They’re high in protein and carbohydrates, and they also contain significant amounts of calcium, iron, potassium, and dietary fiber. Macadamia nut oil is great for skincare, and can be found in cosmetics and beauty products. Macadamia trees are native to New South Wales and Queensland, and a single tree can produce nuts for over 100 years! Macadamia nuts are toxic to dogs, so keep them away from your pooch.

We’re celebrating National Macadamia Day with these White Chocolate Macadamia Nut Blondies from Practically Raw Desserts by Amber Shea Crawley. The combination of white chocolate and macadamias make these bars highly addictive!

 

White Chocolate Macadamia Nut Blondies

Blondies:

  • 1 1/2 cups dry macadamia nuts
  • 1 cup dry cashews
  • 1/4 cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 cup pitted dates

White Chocolate Glaze:

  • 2 tablespoons melted cacao butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Preparation:

Blondies: Combine the macadamia nuts, cashews, sugar, vanilla, and salt in a food processor. 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). Place the pan in the refrigerator to chill while you make the glaze.

Glaze: Whisk the cacao butter, maple syrup, and vanilla together in a small bowl. With a pastry brush or a large spoon, spread the glaze evenly across the top of the blond- ies. Place the pan in the refrigerator to chill for at least 2 hours before cutting and serving.

Store the blondies in an airtight container in the refrigera- tor for up to 2 weeks or in the freezer for up to 2 months. Serve chilled, straight from the fridge.

SUBSTITUTIONS

  • Nuts: any combination of macadamia nuts, cashews, and/or pecans totaling 2 1/2 cups
  • Coconut palm sugar: Sucanat or organic brown sugar
  • Dates: soft golden raisins
  • Maple syrup: coconut nectar, agave nectar, or any other liquid sweetener

 

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From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

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