Because Jewish dietary laws prohibit the mixing of milk and meat, or even of eating milk-containing foods for several hours after eating meat, Kosher shops are a treasure trove of dairy-free foodstuffs. Anything marked ‘Parev’ (or ‘Parve’) you can guarantee will be free from any trace of milk or dairy products. For a period of around 18 months, Kipper and I were both on a dairy-free diet, so being able to stock up on things like dairy-free ice-cream, dairy-free cream cheese, and dairy-free white chocolate was a real bonus.
Yes, you read that right. Ice-cream, cream cheese and white chocolate, and no cows were even approached in the manufacture of any of them.
My Mum is still on a dairy-free diet, and she was particularly excited when I showed her the dairy-free white chocolate chips, and immediately snapped up a large bag. I don’t think she even had a recipe in mind for them, just the very fact of their existence was exciting enough to warrant a purchase.
We will soon be visiting my parents, so I decided to use up some of my own dairy-free white chocolate chips to make some delicious treats to take with us. 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! I must force myself not to eat more than one at a time…
A friend tried one of these and went into raptures over them. Admittedly, she’s been on WeightWatchers for a couple of weeks, but still… 🙂
I like this recipe because it makes a fairly manageable number of blondie bites – only 8-10 at a time – although of course you can scale up to make more. I find that making just a few at a time means they’re more likely to all be eaten quickly without ending up having to throw any away (and without too much guilt). You can easily whip up a batch of these 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.
Oh, by the way, what do you think of my new “title on the photo in fancy writing Pinterest stylee” photo, below? I’m still not sure if I don’t prefer the pictures plain. Opinions in the comments, please 🙂
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- 25g margarine (or butter, if you're not dairy free)
- 75g white chocolate chips + an extra 25g to stir in
- 40g golden caster sugar
- 1 egg
- 30g chopped dried apricots
- 40g plain flour
- 20g ground almonds
- 0.5 tsp vanilla extract
- Preheat the oven to 190C. Liberally grease an 8-10 cup mini-muffin tray.
- Melt the margarine and 75g 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, additional 25g chocolate chips, flour, almonds and vanilla.
- Spoon the mixture into the prepared mini-muffin cups and bake at 190C for 15-18 minutes, until a toothpick comes out clean.
- Allow to cool, then enjoy!
This month’s Spice Trail challenge (hosted by Pebble Soup and Bangers ‘n’ Mash) is all about vanilla. I’m entering these fabulous blondie bites as they’re scented with lots of this gorgeous flavour, from the vanilla extract and also the white chocolate. It compliments well the sweet floral taste of the dried apricots and the marzipannny yumminess of the almonds. Mmmmm.
Treat Petite this month is looking for goodies that have been baked for someone else. These delicious morsels were baked for my Mum, so I think they’re eligible 🙂 (Treat Petite is organised by Cakeyboi and The Baking Explorer, who is also hosting this month.)