It is the fifth day of my guests’ visit, and the seemingly interminable amounts of chocolate and candy they brought with them are beginning to abate. But everyone seems to fancy sweets this time of year, so I’m baking much more than usual. And, as the Dos Equis man would say…

So, I made blondies, which I plan to serve with coconut ice cream tonight.  I adapted it from Isa Chandra Moskowitz’s Vegan with a Vengeance
1/3 cup Earth Balance
1/4 package (about 3.5oz) silken tofu
1/2 cup almond milk
3/4 cup jaggery
1 tsp vanilla extract
1/5 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup cocoa nibs
1/2 cup raisins
Heat oven to 325 degrees and place parchment on a square pan. Place Earth Balance, tofu, and almond milk in blender, and blend until smooth. Transfer to bowl and whisk with jaggery and vanilla. Add flour, baking powder + soda, and salt, and mix well. Add nibs and raisins and combine. Pour mix into pan, atop parchment, and smooth with spatula. Bake 25-30 mins, until edges just begin to brown a bit. Take out, cool for at least 30 mins, then cut into pieces.

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