Ingredients

Name: Raw Chocolate Chip Blondie Cake
Prep time: 20
Total time: 45
Ingredients: 4 cups Macadamia nuts or soaked and dehydrated walnuts; 3/4 cup pitted dates; 3/4 cup mesquite or lucuma powder; 2 tsp vanilla extract OR 12 drops vanilla essence (we also added 6 drops of caramel essence); 1/8 tsp high mineral salt, or to taste; 1/4 cup Irish Moss Paste; ¼-1/2 cup Cacao nibs (add later)

4 cups Macadamia nuts or soaked and dehydrated walnuts
3/4 cup pitted dates
3/4 cup mesquite or lucuma powder
2 tsp vanilla extract OR 12 drops vanilla essence (we also added 6 drops of caramel essence)
1/8 tsp high mineral salt, or to taste
1/4 cup Irish Moss Paste
¼-1/2 cup Cacao nibs (add later)

Directions

1. Soak and dehydrate the walnuts.
2. Puree the nuts in a food processor until it becomes flour.
3. Add the remainder of ingredients (except cacao nibs) and puree again until a homogenized dough forms. Add in cacao nibs and pulse.
4. Press with very firm pressure into a round spring form pan.
5. Refrigerate and slice into squares.
6. Brownies will keep refrigerated for 4 weeks or more. Can be kept frozen for 2-3 months.
See Chocolate Ganache Recipe Above