Vanilla Nuggets aka “Blondies”

posted Nov 22, 2011, 10:23 AM by Kari Bernardi   [ updated Jan 5, 2012, 1:50 PM ]
This wonderful holiday recipe for Vanilla Nuggets (“Blondies”) is
a favorite of our family and friends. I make these delicious little
treats throughout the year and serve them alongside Brownies at
special events for non-chocolate lovers. I think it is great that                                                 
the same recipe can be used to make energy bars, crusts and
nuggets and how long it stores in the freezer.
I hope you enjoy these “Blondies” as much as we do,
Kari Bernardi aka Super Natural Chef

Vanilla Nuggets aka “Blondies” (Yields~1 Quart)

By Super Natural Chef Kari Bernardi

Food Processor with S-blade
Rubber Spatula
Cutting Board
Glass Pie Dish
7 x7 Square Glass Dish
Parchment Paper to Drape over 7x 7 Glass Dish
Offset Spatula
Knife to Score Bars
Airtight Container for Storing Nuggets/Crust/Bars in Freezer

1 Cup Raw Pecans, soaked and dehydrated (See NOTE)
1 Cup Raw Cashews, soaked and dehydrated (See NOTE)
1 Cup Raw Almonds, soaked and dehydrated (See NOTE)
1 ½ Cups pitted and crowned Medjool Dates, packed
½ teaspoon Himalayan Salt (or more if desired)
2 teaspoons Vanilla Extract or Vanilla Bean Powder (ground whole
vanilla beans)

*Loosely separate the dates and put them in the food processor
with the other ingredients. Process until mixture sticks together.
*For Nuggets: Simply roll mixture into round balls.
*For Pie Crust: Place enough mixture in bottom of glass pie pan
to cover the bottom and the slope of the sides. With a gentle
hand move crust into desired placement. Then firmly press crust
into proper place with fingers.
*Clean edges of crust with a small offset spatula or design a
fluted edge on crust.
*For Bars and “Blondies”: Place mixture in parchment paper lined

glass dish and use offset spatula to smooth flat.
*Turn glass dish over on cutting board and remove paper.
*Use knife to cut mixture into squares or bar.
*Lasts 1-2 months in airtight container in freezer.
*Can vary the recipe by adding ground cinnamon or cardamom.

NOTE (Drying times vary depending on location/time of year)
Soak pecans and almonds for 8-12 hours and cashews for 4-
6 hours. Then place on mesh dehydrator trays and dry at 105
degrees for 12-24 hours or until completely dry and crisp.