Put a can of coconut milk in the fridge 24 hours before you plan to make the coconut cream.
Pre-heat oven to 350 degrees and use coconut oil to grease an 8×8 pan.
Place all blondie ingredients in a Vitamix or high powered blender, layering wet ingredients first.
Blend until the consistency is smooth like cake batter.
Pour the batter into the greased pan and bake for 20-25 minutes.
Use a butter knife to check if the blondies are cooked all the way through before letting them cool.
Strawberry Rhubarb Compote
While the blondies cook, add the cut strawberries, rhubarb, lemon juice, water and to a saucepan over high heat.
Bring the mixture to a boil then turn down to a simmer and cook for 30 minutes, stirring occasionally to reduce the mixture.
When the mixture is reduced to your liking taste the compote – be careful not to burn your mouth! – and add sweetener to taste. Remove from heat.
Right before serving, take the coconut cream out of the fridge and open the can. Scoop the cream on top into the blender, leaving out the coconut water at the bottom of the can.
Add a few drops of vanilla.
Blend until whipped and sweeten to taste.
Cut the blondies into six servings (or 16 if you prefer smaller portions).
Serve with strawberry rhubarb topping and coconut cream.
If you prefer to soak and cook your beans, make ½ a cup of dried beans and you may have to add up to an additional ¼ cup of water (1tsp at a time) once blending the batter in order to get the same consistency as the canned beans.
This can be made and frozen – stored in parchment paper in a silicon zip bag. When ready, defrost in the fridge or microwave.