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 (use White Chocolate Wonderful PNB from Peanut Butter & Co. to add a ‘double chocolate’ flare)
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.