Vegan Gingerbread Date Blondies
These gingerbread date blondies are soft, chewy, and packed with that cozy gingerbread flavor you know and love, but they’re lighter, naturally sweetened, and completely gluten-free and topped wiht a creamy cinnamon cream cheese frosting!
If you’re looking for a treat that checks all the boxes, sweet, sticky, perfectly spiced, and made with real, wholesome ingredients, then you need to try these vegan gingerbread date blondies!
Made with Native Forest Organic Simple Coconut Milk by @upbeetandkaleingit
Ingredients:
-
for the date mixture:
1 1/4 cups packed medjool dates (pitted)
1/3 cup Native Forest Organic Simple Coconut Milk
1/4 cup water
1 tsp vanilla extract
for the blondie batter:
1/2 cup almond flour
1/3 cup gluten-free oat flour
1/4 cup tapioca starch (helps with binding and chewiness)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
wet ingredients:
1/3 cup coconut sugar
1/4 cup almond butter (or tahini for a nut-free option)
1/4 cup coconut oil, melted (or avocado oil)
1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)
2 tbsp molasses
for the frosting:
8 ounces vegan cream cheese (softened)
2 tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract
Directions
-
prepare the date mixture:
-blend the pitted dates, coconut milk, water, and vanilla extract in a blender or food processor until smooth and sticky.
-transfer the mixture to a large mixing bowl. -
make the flax egg:
-in a small bowl, mix the ground flaxseed with water. let it sit for 5 minutes to thicken. -
combine the wet ingredients:
-add the flax egg, coconut sugar, almond butter, melted coconut oil, and molasses to the bowl with the date mixture. mix well until fully combined and smooth. -
prepare the dry ingredients:
-in a separate bowl, whisk together the almond flour, oat flour, tapioca starch, baking powder, baking soda, sea salt, ginger, cinnamon, nutmeg, and cloves. -
combine wet and dry:
-gradually add the dry ingredients to the wet mixture, stirring until a thick, sticky batter forms. -
bake:
-preheat the oven to 350°F (175°C). line an 8 x 8 pan with parchment paper.
-spread the batter evenly into the prepared pan.
-bake for 22–26 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few sticky crumbs (not wet batter). -
make the frosting:
-in a medium bowl, beat together the vegan cream cheese, maple syrup, cinnamon, and vanilla extract until smooth and creamy. -
frost the blondies:
-allow the blondies to cool completely before spreading the frosting evenly over the top.
slice into squares and enjoy!
