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Vegan Pumpkin Caramel Blondies
Vegan Pumpkin Caramel Blondies
I'm making one portion.
Simple Syrup
1 cup
Finely Ground Almond Flour
2 tsp.
Pumpkin Pie Spice
1 tsp.
Baking Soda
Sea Salt, to taste
0.5 cup
Cashew Butter (or Almond Butter)
0.33 cup
Pumpkin Puree
0.33 cup
Swoon Simple Syrup
0.25 cup
Coconut Oil, melted
Optional add-ins: Chopped walnuts, pecans, chocolate chips
For Sauce:
0.25 cup
Cashew Butter (or Pecan Butter)
0.25 cup
Melted Coconut Oil
0.5 cup
Swoon Simple Syrup
Sea Salt, to taste
Preheat oven to 350 degrees fahrenheit. Line an 8x8 baking dish with parchment paper and set aside. For thicker bars, line an 9x5 bread pan. This will yield 8 bars instead of 12.
In a large bowl, whisk together the almond flour, spices, and baking soda until fully combined. Make sure no almond flour clumps remain.
In a separate small bowl, whisk the melted coconut oil, cashew butter, Swoon Simple Syrup, and coconut oil until a thick glaze forms. Pour the glaze into the dry ingredients and mix with a large mixing spoon until batter forms.
Mix in your optional additions into the baking dish. Bake for 12-15 minutes or until a knife comes out clean. Careful not to overbake! The bars will continue to bake while cooling in the pan, and you want to get that blondie texture, not bread texture. If using an 9x11 pan, adjust baking time to about 15-18 minutes.
For the vegan caramel sauce, place the melted coconut oil in a small sauce pan over medium heat. Add in the cashew butter and stir together until the cashew butter starts to melt down.
Slowly add in the Swoon Simple Syrup and continue to whisky quickly for about 30 seconds. Be careful not to burn the caramel!
Add a touch more of the coconut oil if needed to thin out a bit and whisk. Immediately remove from heat and stir in the sea salt. Batter should look like a thick caramel sauce and take barely 1 minute to form.
Allow blondies to cool in the pan for 10 minutes before placing on a cooling rack. Spread or drizzle vegan caramel over blondies and allow to set while cooling. For best results, allow them to set in the fridge for a bit, then slice into squares
Extra caramel sauce can be stored in airtight glass containers or jars in the fridge.
Swoon Simple Syrup
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