ok, not real caramel. But these blondies are so rich and decedent that makes them worthy of caramel in their title. I woke up this morning so happy because of the “winter” season that came upon us in Israel the night before. The smell of rain was still in the air, my neighbors tree was down and in my yard, my kids were sent to gan in jackets! I had a busy day ahead of me but I just needed a fudgey deliciousness with my coffee this morning to go with the vibe. And I didn’t have much to work with. But isn’t that how all godo recipes come about?!
This recipe is so simple. Almond butter, silan and an egg. That’s the bulk of it. And then those ooey gooey chocolate chips that just make the decadence so much more decedent. My two ingredient notes here are 1) to try to find a pretty runny and smooth almond butter. The thicker ones may make the batter a bit too sticky and not give the same fudgey effect. Here’s what I used, and you can find it at most supermarket chains here in Israel (not just the health food stores). And 2) USE THE SILAN IN THIS RECIPE! Try your hardest not to swap with honey or maple (though you can and it will be ok) because this is what gives the blondies their “caramel” name. Dates are used by vegans quite often to mimic caramel. And that’s exactly what the silan did in this recipe.
Hubs took one bite and was in shock. He said this is the best one yet. I can’t decide if I agree, but it’s definitely up there. So had to get this recipe up ASAP for you guys to vibe along with me. Just in time for our first proper “winter” Shabbat here in Israel.