Hazelnut Blondies with Cocoa Nibs

By the Gracious Vegan

Makes one 8-inch square pan

Preheat the oven to 350°F and line the bottom and two sides of an 8-inch square pan with a long piece of parchment paper so that the bars can be lifted out after they are baked.

Toast the hazelnuts and the oats. Spread the hazelnuts on one baking sheet and the oats on another (no need to use parchment paper). Toast the hazelnuts until golden, 8 to 10 minutes, until you can smell their aroma and you can see some golden color. Toast the oats for the same amount of time—they will have traces of gold around the edges. Remove from oven and let cool at least 10 minutes.

• 2 cups whole hazelnuts (skins okay; you do not need to rub off the skins)

• 1 cup old-fashioned rolled oats

Grind the hazelnuts and oats. Set aside ⅓ cup of the hazelnuts and put the rest in a food processor with the oats and process them until you get the consistency of almond meal.

Mix the dry ingredients. Stir together the following ingredients in a large mixing bowl.

• The ground hazelnuts and oats

• 1 cup date sugar

• 1½ teaspoons baking powder

Mix the wet ingredients. Separately in a medium mixing bowl, stir together the following ingredients.

• ½ cup plant-based milk

• ¼ cup (2 ounces) prune puree (baby food or homemade)

• ¼ cup applesauce

• 2 teaspoons vanilla extract

Combine and bake. Pour the wet ingredients into the dry ingredients and stir until well incorporated. The batter will be thick. Stir in the cocoa nibs.

• ⅓ cup cocoa nibs or 100% cocoa chocolate chips (e.g., Pasha brand)

Spread the batter into the prepared pan. Press it flat and even it out with a silicone or offset spatula or your hand. Roughly chop the reserved toasted hazelnuts, sprinkle them over the top, and press them into the batter.

• The reserved ⅓ cup toasted hazelnuts

Bake for 18–23 minutes or until the edges are medium brown and the top is golden brown. Cool on a cooling rack.

The bars will keep in the refrigerator for about a week and can be frozen.