These gorgeous mini almond blondies are moist, gooey, fragrant with vanilla and dried apricots, and studded with white chocolate chips. Delicious!
You probably know that Jewish dietary laws prohibit the mixing of milk and 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, 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. 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 – just the very fact of their existence was exciting enough to warrant a purchase.
I decided to use some of my own dairy-free white chocolate to make us some delicious treats. And these mini almond blondies 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
This recipe can easily be halved to make a smaller number of mini almond blondies. I find that making just a few at a time means they’re more likely to all be eaten! I really hate having to throw any away. You can easily whip up just a few and see them all off without any trouble.
I made these mini almond blondies in a silicon mini-muffin tray. You could also use little paper cases just as easily.
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📖 Recipe
Mini vanilla apricot almond blondies
Ingredients
- 50 g margarine or butter
- 150 g white chocolate chips for melting
- 80 g golden caster sugar
- 2 eggs
- 60 g chopped dried apricots
- 50 g white chocolate chips to stir in
- 80 g plain flour
- 40 g ground almonds
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 190°C (375°F). Liberally grease an 16-20 cup mini-muffin tray.
- 50 g (⅕ cups) margarine or butter, 150 g (⅚ cups) white chocolate chips for melting, 80 g (⅓ cups) golden caster sugarMelt 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.
- 50 g (2/7 cups) white chocolate chips to stir in, 2 eggs, 60 g (½ cups) chopped dried apricots, 80 g (⅔ cups) plain flour, 40 g (⅓ cups) ground almonds, 1 teaspoon vanilla extractBeat 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!
Nutrition
More delicious teatime treats!
If you love a teatime treat, you might also enjoy:
- zingy lemon-berry blondie bars
- fruity apple and blackberry crumble cake,
- spiced hazelnut loaf with chocolate fudge frosting
- cookie butter marble cake
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.
Kat
These look so cute, the perfect mouthful! Thanks for entering Treat Petite!
Pebble Soup
Thank you so much for participating to #TheSpiceTrail, these little bites look lovely.