I made these treaties today for my best friend and the most beaut blonde in my life. My mum turned #$ today – and I figured nothing helps one age gracefully more than cake. It’s quite funny, because I didn’t even plan it, but a few of the ingredients used in these blondies, describe my mum to a tee.
Honey: My mumma is one of the downright sweetest people I know. Regardless of the fact we are related and I have to love her, she is a true gem and probably the main reason I still use my IPhone to make actual voice-to-voice calls. She is both my rock and my role model, and has taught me the value of generosity and hard work.
Almond meal: Always reliable is my mum, more than any gal pal could ever be. She is the voice of reason on the end of the phone when I think I have a funny rash, when I crash my car or when some jackass tries to stab me in the heart with his words.
Chickpeas: Just like a good neutral chickpea, mum delivers her wisdom sans judgement and is extremely patient with me when my hormones short circuit and I crack the shits. I also get hangry reaaaallllly bad, and out of nowhere. While a girlfriend gets impatient when you snap at her, my mum will patiently take a muesli bar out of her bag and hand it me – like she has done for almost 24 years.
Bananas: Okay, so just like me, my mumma is totally bonkers. She probably mows our lawn every two days and has abnormal standards of cleanliness. She is also Polish, and so sometimes when she’s really mad she will start hollering in tongues. It is as frightening as it is hilarious. There is no doubt whatsoever I am worse, but mum is not all that spatially aware – perhaps because she is too busy trying to maintain the lawn –but we definitely did find her wallet in the fridge once.
So yes, my mum is undeniably getting on, but she is still a top notch old slice – even better with lashings of salted caramel frosting.
- 1 tin chickpeas
- 3 bananas
- 5 eggs
- 2 cups almond meal
- 1 cup coconut
- 2 + 1 tablespoons honey
- Pinch cinnamon
- 1 tablespoon vanilla bean extract
- 3 tablespoons baking powder
- 1 cup fresh pitted dates
- ½ cup peanut butter
- 1 teaspoon Himalayan pink salt
- ¾ + ¼ cups coconut milk
- ¼ cup coconut oil
- For the fudge, soak the dates in ¾ coconut milk overnight if possible.
- In a food processor, combine soaked dates, coconut milk, peanut butter salt 1 tablespoon of honey and half a cup of coconut oil, until smooth.
- For the cake, combine remaining ingredients in a food processor until smooth.
- Pour into a large brownie tin and bake at a moderate heat until golden brown and springy to touch.
- Allow cake to cool before pouring over (still in tin) with fudge mix.
- This will then need about an hour to set in the fridge.