Vegan Chocolate Fig Ginger Blondie

Vegan Chocolate Fig Ginger Blondie

Amazing vegan chocolate fig ginger blondie’s were one of the favourites over the holiday season. Everyone loved them. I gotta say I was a little surprised how much people liked them. Made them a second time, slightly modified the recipe and again a winner.

You’ll want to make this one. I’d recommend freezing them before you cut them. I did find that they crumble a bit. I froze the first batch, cut them and then can nice squares to serve as I needed from the freezer.

We had some guests over the other night and served the blondies with coconut ice-cream and it was awesome.

Sound yummy? Want some? Me too!

Let’s make some now…

Vegan Chocolate Fig Ginger Blondie

What you’ll need for your blondies:

• 1/2 c rice flour

  

• 1/4 c teff flour
• 1/8 c oat flour (I just threw some oats in my coffee grinder and made my own oat flour)
• 1 t baking soda
• 1/2 t sea salt
• 1/2 t nutmeg
• 2 T minced candied ginger

  

• 1/2 c plus a couple extra T tahini
• 1 Chia/Flax egg (1 T ground chia seed/or flax seed – you can use your coffee grinder- mixed with 3 T water, soak 5-10 minutes) (optional)
• 1/2 c unsweetened applesauce
• 1 1/2 t vanilla extract
• 3/4 c maple syrup
• 3/4 c chocolate chunks (I used dark chocolate chips)
• 3 to 4 figs, sliced

How to prepare the brownies:

1. Preheat your oven to 375°
2. Lightly oil an 8×8 or 9×9-inch square pan with coconut oil then line it with a sheet of parchment leaving an overhang so you can easily remove the blondies.
3. Add all the dry ingredients together in a large bowl until well mixed.
4. Stir in the minced candied ginger then set the dry mixture aside.

   

5. In another bowl, mix the tahini, applesauce, chia/flax egg, vanilla, and maple syrup until smooth.
6. Add the wet ingredients to the dry ingredients and mix thoroughly until the dough comes together.

   

7. Mix in the chocolate chips until they are evenly distributed throughout the dough.

   

8. Spread the dough into an even layer in your prepared pan.
9. Decorate the top with fig slices, gently pressing the figs into the dough.
10. Bake the blondies for 25 to 27 minutes, rotating the pan halfway through the baking time.

    

11. When the top is golden and a toothpick inserted into the center comes out mostly clean, take the blondies out of the oven and cool for at least 30 minutes before slicing. I actually froze mine to get a clean cut. I found the cake a bit crumbly, although delicious.