Vanilla apricot almond blondie bites

These gorgeous blondie bites are moist, gooey, fragrant with vanilla & apricots, and studded with white chocolate chips.

Jewish dietary laws prohibit the mixing of milk and meat, or even of eating milk-containing foods for several hours after eating meat. As a result, Kosher shops are a treasure trove of dairy-free foodstuffs. Anything marked ‘Parev’  (or ‘Parve’) is guaranteed to be free from any trace of milk or dairy products. 

Deliciously dairy-free

When my daughter Kipper was little, there was a period of around 18 months when we were both on a dairy-free diet. Being able to find things like dairy-free ice-cream, dairy-free cream cheese, and dairy-free white chocolate in the kosher aisles was a real bonus. 

Non-dairy treats

My Mum is still dairy-free, and she was particularly excited when I showed her the dairy-free white chocolate chips. She immediately snapped up a large bag! I don’t think she had a recipe in mind for them, just the very fact of their existence was exciting enough to warrant a purchase. 

I decided to use up some of my own dairy-free white chocolate chips to make some delicious treats for my Mum. And these blondie bites are certainly a treat! Enclosed in a chewy-crisp crust is a moist, gooey centre, fragrant with vanilla and apricots, and studded with white chocolate chips – and entirely dairy free! 

Easy to adapt

I like this recipe because it can easily be halved to make a small number (about 8) of blondie bites. I find that making just a few at a time means they’re more likely to all be eaten, without ending up having to throw any away. You can easily whip up a few and see them all off in a day or two without any trouble.

I made these in a silicon mini-muffin tray, but you could use little paper cases just as easily.

Perfect mouthfuls of deliciousness! These gorgeous blondie bites are moist, gooey, fragrant with vanilla & apricots, and studded with white chocolate chips.

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Vanilla apricot almond blondie bites

Course Cake
Cuisine American
Keyword almonds, apricot
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Calories 147kcal
Author Helen

Ingredients

  • 50 g margarine or butter (scant ¼ cup)
  • 150 g white chocolate chips + an extra 50g to stir in (approx. 1 cup + an extra ⅓ cup to stir in)
  • 80 g golden caster sugar (⅓ cup + 2 tbsp)
  • 2 eggs
  • 60 g chopped dried apricots (approx. ⅓ cup)
  • 80 g plain flour (¾ cup)
  • 40 g ground almonds (⅓ cup)
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 190°C (375°F). Liberally grease an 16-20 cup mini-muffin tray.
  • Melt the margarine and 150g of white chocolate chips together and mix thoroughly. Stir in the sugar and set aside for a few minutes to cool slightly.
  • Beat in the egg and mix well to combine. Then stir in the apricots, the additional 50g chocolate chips, flour, almonds and vanilla.
  • Spoon the mixture into the prepared mini-muffin cups and bake at 190°C (375°F) for 15-18 minutes, until a toothpick comes out clean.
  • Allow to cool, then enjoy!

Notes

Per blondie bite (approx.) 147 calories, 7g fat, 3g protein, 18g carbs

You might also enjoy the following tea-time treats – zingy lemon-berry blondie bars, apple and blackberry crumble cake, spiced hazelnut loaf with chocolate fudge frosting, or cookie butter marble cake.

Perfect mouthfuls of deliciousness! These gorgeous blondie bites are moist, gooey, fragrant with vanilla & apricots, and studded with white chocolate chips.

I’m entering these blondies into  the Spice Trail challenge (hosted by Pebble Soup and Bangers ‘n’ Mash), and Treat Petite, organised by Cakeyboi and The Baking Explorer.

 

4 Comments:

  1. Pingback:Treat Petite May 2014 - Round Up - The Baking Explorer

  2. Pingback:Moist Beetroot Blondies with Almond Flakes » Coffee & Vanilla

  3. These look so cute, the perfect mouthful! Thanks for entering Treat Petite!

  4. Thank you so much for participating to #TheSpiceTrail, these little bites look lovely.

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