Wow, do I have an incredibly delicious, nutty, sweet recipe for you? Completely Paleo, gluten and dairy free Chocolate Chip Blondies. I've never made blondies before and since tasting these little pieces of heaven I don't know why. I've always made brownies thinking blondies were the 'ugly not as delicious' little sister so to speak. I was so wrong. They are amazing and very addictive, you wont be able to stop at just one. Like a deluxe, rich cake version of a snickers bar. This is one tray bake recipe you will continue to return to, trust me they are the best.
Serves: 16 Squares
1 cup crunchy almond butter (or peanut butter if you're not Paleo or peanuts don't effect you)
¼ /25g cup coconut oil, melted
¾ cup / 100g coconut sugar
2 medium eggs
1/2 tablespoon vanilla extract
3/4 cup almond flour
1/4 cup tapioca flour
1 teaspoon baking soda
¼ teaspoon salt
100g milk chocolate drops (I use paleo chocolate buttons from Ombar broken into pieces)
Preheat oven to 180degrees fan. Grease an 8x8” square baking tin with coconut oil and set aside.
In a bowl, whisk together the almond butter, coconut oil, coconut sugar, eggs, and vanilla extract until smooth and combined. Stir in the almond flour, tapioca flour, baking soda, and salt. Once all combined, fold in the chocolate pieces.
Spread evenly in the greased tin and bake for about 15-20 minutes, or until lightly browned. The middle should still be a little squidgy. I just my baking times by smell. If I can start to smell the sweet smell of baking I know its about time to bring them out!
Cool for around 20mins in the tin and then cut into 16 squares.
These will keep for around 4-5 days in an airtight container stored in the fridge.