Carrot Cake Blondies with Macadamia Nut Frosting

Blondie Ingredients:

• 2/3 cup walnut butter (or almond butter)
• 1/4 cup honey
• 1/4 cup coconut sugar
• Egg replacer for 2 eggs
• 2 cups almond flour
• 1/2 cup shredded coconut
• 2 carrots, grated (about 1 cup)
• 1 tsp. vanilla extract
• 1 1/2 tsp. cinnamon
• 1/2 tsp. pink salt
• 1 Honey Mama's Carrot Cake Blonde Truffle Bar, chopped

Frosting Ingredients:

• 1 1/4 cup raw macadamia nuts, soaked for 8 hours (or overnight)
• 1/2 cup full-fat coconut milk
• 2 T. lemon juice 
• 3 T. honey
• 1 tsp. vanilla extract

Directions:

1. Preheat oven to 350 degrees and line an 8"x8" pan with parchment paper.
2. Make your vegan eggs by following the directions on the package, whisking until completely smooth. Add walnut butter, honey, and vanilla extract. Whisk again, then set aside. 
3. In a separate bowl, combine almond flour, shredded coconut, grated carrots, cinnamon, and salt. Mix well to incorporate, then stir in walnut butter mixture. Fold in chopped Honey Mama's pieces.
4. Scoop mixture into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool. Once cool, place in refrigerator overnight.

To make the frosting:

1. Drain the macadamia nuts and add to a high-power blender such as a Vitamix. Add remaining ingredients, then blend until creamy. You will want to start at a very low speed, gradually increasing the speed as the nuts start to break down. This frosting is thick, and if you try to blend on high the mixture will seize up. A slow and low pace will make the frosting extra smooth and creamy.
2. Once the blondies are cold, you can spread the frosting on top. You will likely have leftover frosting, but it is super tasty on so many things! Add a dollop to your morning stack of pancakes, spread it on apple slices, stuff it inside pitted Medjool dates, or add it as a topping to your overnight oats.

  Photography by Leesa Morales