Tahini Vanilla Blondies
[Vegan]

For the Blondies:

1. Line a 20 x 20cm baking tray with baking paper, preheat oven to 180°C
2. Add all the ingredients except the dates and oat flour into a food processor. Blend until smooth and ingredients are well incorporated
3. Put 1/4 cup of the chopped dates in a bowl with a splash of water, microwave for 20 seconds on high heat to soften.
4. Once soft at the microwaved dates to the mix in the food processor and blend until smooth
5. Add the oat flour to the remaining 1/4 cup chopped dates and tumble them with your hands (this stops the dates from sinking to the bottom)
6. Gently fold in the dates to the blondie mixture.
7. Pour the blondie mixture into the pre-lined baking dish and spread it evenly with a spatula. Bake for 30-35 mins until golden (you may need to cover it with foil half way to stop it browning too much).

For the Drizzle:

1. Add the tahini and agave in a small bowl and stir with a spoon. Slowly add the milk and stir until the tahini mix has a thick yet runny texture. Add more tahini/milk if it is too thin/thick, respectively.
2. Drizzle over the tahini drizzle with a spoon once the blondies have completely cooled.