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ALMOND BUTTER BLONDIES
Do blondes really have more fun? I know sure as shit I had a lot of fun eating these guys. But if lockdown in 2020 has taught us anything, it’s that there’s a hell of a lot less natural blondes than we once thought, but these guys certainly fit the bill. Full of the good stuff, they keep well in the fridge and they freeze perfectly. So if you can’t face another piece of goddamn Banana Bread because it now tastes like the misery and disappointment of this year, then these guys are your new go-to for easy-peasy healthy baking.
- 1 cup almond meal
- 1/2 cup desiccated coconut
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3/4 cup natural almond butter
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup of choc chips (I used HU brand 70% cacao baking gems)
Preheat oven to 160 degrees Celsius.
Grease and line a 20x20cm square baking tin with baking paper.
Mix together all dry ingredients.
Add all wet ingredients and combine well. The mixture will be quite sticky like cookie dough, not runny like cake batter. I find this is best done with a rubber spatula so you can sort of fold and press mixture together.
Fold in choc chips. It’s ok if some don’t want to stick into mixture, you can just press them into top of blondie mix when in tin.
Dump the mixture into prepared tin and press it out to edges and corners with fingers until it’s an even thickness.
Bake for 25 minutes.
Let cool in tin , then slice into 9 squares.
