Boozy Fruit, Nut and Roasted Almond Butter Chocolate Blondies

Ingrédients

100 g chopped dates
100 g chopped dried apricots
100 ml brandy
200 ml melted dairy free butter
250 g light brown sugar
100 g smooth almond butter
250 g plain flour
1 tbsp cornflour
1 tsp baking powder
Generous pinch of salt
2 bars Rhythm Roasted Almond Butter (chopped)
100 g chopped pecans

Instructions

Begin by placing the chopped dates and apricots into a bowl and soaking in the brandy for a minimum of 30 minutes.
Preheat the oven to 180c and line a rectangular baking tin with baking paper.
In a large bowl combine the melted butter, light brown sugar and almond butter.
Next add the flour, cornflour, baking powder and pinch of salt. Combine well.
Drain any excess brandy from the fruit then add to the bowl a long with 3⁄4 of the chopped chocolate and pecans.
Combine well so the fruit, pecans and chocolate are evenly folded throughout the mixture.
Empty into the lined baking tin and push the mixture down flat into the corners.
Push the remaining pecans and chocolate chunks into the top and then place into the oven for 30 minutes.
Allow to cool for at least 20 minutes before slicing. Enjoy.

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