72

Calories

3g

FAT

6g

carbs

7g

protein

Ingredients

Actual blondies:
1/2 cup plus 2 tbsps mashed banana
2 scoops of Vegan Banana Nut Bread protein powder
2 tbsps of nut butter (you could use any Bowmar butter!)
1 tsp of baking power
50 mL of a dairy free milk alternative (I used an unsweetened cashew milk)
Sea salt caramel topping:
20 grams of a sticky sweetener (I used VitaFiber, but you could use honey, maple syrup, etc.)
2 tbsps of nut butter
1 tsp of sugar free butterscotch pudding mix
10 mL non-dairy milk
Flaky sea salt to top!

Directions

Serving Size: 9

1. Preheat oven to 350 degrees Fahrenheit
2. To a large bowl, add the mashed banana, protein powder, and baking soda. Stir to combine.
3. Pour in the nut milk and nut butter, and stir until throughly combined.
4. Pour half the batter into a lined 8×8 or 9×9 pan. (An 8×8 pan will mean that the blondies will come up higher in the pan, and thus, likely require a little more time in the oven!)
5. Meanwhile, make the salted caramel topping by combining all the topping ingredients in a very small mixing bowl. Stir to combine, adding milk as necessary to thin the mixture slightly (but beware, you don’t want the mixture to be too runny!).
6. Drizzle this caramel mixture over the batter and swirl.
7. Top with your desired amount of flaky sea salt.
8. Bake the blondies in the oven for 20-25 minutes.
9. Allow the blondies to cool completely (you can set them in fridge to become nice and firm), before cutting them into 9 pieces.
10. If you don’t eat them all the first day, keep them in an airtight container in the refrigerator for up to a week.

From the kitchen of: Anna Tamlin