Do I really even need to write anything to go with this recipe? The pictures kind of speak for themselves 😉
3/4 c walnuts
1/4 c almonds
1 c raisins
1 tsp vanilla
Processes nuts, raisins and vanilla until mixture forms a large, sticky ball. Press blondie mix into a small, rectangular dish (or a mini-muffin tin or mini-silicone molds – or go all out and make full-sized brownies or cupcakes).
Double Chocolate Peanut Butter Frosting
1/4 c peanut butter
1/4 c vanilla soy creamer (or vanilla almond milk)
2 TBSP maple syrup
3-4 TBSP water (depending upon desired consistency of frosting)
2-4 TBSP chocolate chips/chunks
Optional: Additional sweetener (blondies are sweet enough for me), 2 TBSP Cashews – either blended into the frosting for extra richness, chopped and mixed into frosting, or crushed and sprinkled on top
Place all ingredients except chips and nuts (if using) in blender/food processor and blend until creamy. Add water until desired consistency is reached. Stir in chocolate chips/chunks and/or nuts. Spread frosting evenly on top of blondies and sprinkle with crushed nuts (if using). Cover with plastic wrap and freeze to set frosting.
Cut into 16 small pieces and store in freezer or refrigerator.
The peanut butter flavor in the frosting is very subtle. If you’re looking for a more peanutty flavor, add additional peanut butter, but you’ll also have to add additional liquid. Also, the frosting is bitter-sweet, especially if you use home-made chocolate chips (equal parts cocoa powder, melted coconut oil, and liquid sweetener – or 10+ drops of liquid stevia). I find the sweetness of the blondies carries over nicely, so if the frosting was any sweeter, the whole thing would be too much for me. But feel free to sweeten it up!