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.
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.
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.
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Vanilla apricot almond blondie bites
- 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
- 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!
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.