Peanut Butter Blondies with Caramel Peanut Popcorn (No-Bake, Vegan & Gluten Free)

🧂 Ingredients

• 14 super soft dates

  pitted and minced
• 2 cups almond flour
• 1 cup powdered peanut butter
• 1 tbsp. vanilla
• 1 tsp cinnamon
• 1 large very ripe banana
• 1/2 cup peanuts

  crushed
• 6 super soft dates

  pitted and minced
• ¼ cup lite coconut milk
• 5 tbsp maple syrup
• 2 tbsp natural peanut butter
• 1 tsp vanilla
• 1 bag Popcorn

  popped
• ½ cup peanuts

  roughly chopped
• 1 oz melted dark chocolate
• Fleur de sel

Instructions

• 1 In a food processor, puree the dates until grainy, then add in the almond flour,
  peanut butter, vanilla, salt, cinnamon and banana. Puree until very smooth.
• 2 Line a 8” square baking dish with parchment paper on both sides and press firmly
  into the dish. Place in freezer to set.
• 3 Meanwhile, to make the popcorn, puree the dates in the food processor until
  fairly smooth, then add in the coconut milk, maple and peanut butter. Transfer
  to a stovetop and heat until bubbling and caramelized, about 5 minutes. Add in
  the vanilla and remove from the heat. Allow to cool for about 5-10 minutes so
  it’s still warm and still pliable but not scalding.
• 4 Spread out the popcorn and peanuts on a baking sheet lined with a silpat and
  coat with the caramel. Allow to set until firm, then top with a drizzle of
  melted chocolate and a generous sprinkle of fleur de sel.
• 5 Remove the blondies from the freezer and pack the popcorn firmly on top. Slice
  into squares and enjoy!

Nutrition Info