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Apple Pie Oat Blondies + Caramel Cream


Autumn. It’s my favorite season of the year. (I think i’ve mentioned that before, but i just really, really like it.) For me, it’s almost magical, with the wind blowing harder, leaves changing color and flying around, and even the air feels different. I love going out, wearing a coat and a scarf and feeling the wind blow in my face. I also love sitting by the window, drinking a cup of tea and reading a book (reminds me, i need to start doing that again more often)

It feels as if nature comes more alive in autumn. And this magical atmosphere somehow always makes me want to be just nice to everyone, play around, make up poems or stories in my head, and create a cozy atmosphere at home for all. If this is a bit to dreamy for you, sorry 😉 I’m just writing down what’s in my mind right now.

Also, i’m in Canada at the moment. And holy shit it’s so beautiful here. I just went for a walk, down the street in between hundreds of trees, and then down a small trail in the forest which leads to the ocean. I think i’ve never seen such a beautiful seaside before. You could see half-islands covered in trees with small houses on them, and land on the other side. Just the landscape where you’d imagine bears roaming around in the forest (which they are, but i haven’t seen one yet.)

Okay, let’s get to the actual subject of this post: Apple cinnamon blondies with caramel cream. Sounds good?

This is just the perfect thing to make for a rainy afternoon (yes, i’m still all about that atmosphere), and share it with all the awesome people you can think of. It’s definitely a perfect fall recipe, and a healthy one! (or semi-healthy, it’s veeery rich, but hey, no bad ingredients inside) The blondies are rich and soft, a bit like oatmeal. They’re great on their own, but even better with the heavenly caramel cashew cream featured in this recipe.

apple pie oat blondies with caramel cream 

(for 8 awesome people)

for the blondies:

  • 2 cups oat flour
  • 1 cup coconut sugar
  • 2 tbsp coconut oil
  • 2 tsp cinnamon
  • 1 apple, cut into chunks
  • 1/2 grated apple
  • 1 cup almond milk (or any plant based milk)

for the caramel cream:

  • 1 cup cashews, soaked for at least 4 hrs
  • 1 cup soft dates
  • 3/4 can coconut milk
  • some berries to garnish, and coconut flakes, or anything else you like

For the blondies, mix the sugar with the coconut oil using a spoon or something similar, then add the grated apple and the milk and mix again until well combined. Add the cinnamon and the oat flour, mix again, then add the apple chunks and fold them into the dough. Line a baking pan with parchment paper, spread the dough evenly into the pan. Bake for about 30mins on 150°C.

For the caramel cream, simply mix all the ingredients until smooth and creamy. Either place the cream in the fridge to firm up a bit and spread in on the blondies once they’re cooled, or spread it on them once they’re out of the oven and still warm, and eat them while they’re still warm. (That’s what i love best, i loveee food that’s fresh out of the oven, it smells sooo good when it’s still warm!)

That’s it, now garnish your cake with whatever you like, or leave it just like that, cut it into pieces and share it with whoever you want to!

Happy autumn!

xx, Jezebel


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2 Discussion to this post

  1. Laine says:

    These blondies look incredibly delicious, Jezebel! 🙂 Can’t wait to try them!

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