These delightfully gooey blondies make a great change from the traditional brownie. They are made with almond butter, ground almonds and dark chocolate chunks.
Gluten Free & dairy free
Prep time – 20 minutes
Cooking time – 20 to 23 minutes
Serves – 16
200g almond butter
100ml of almond milk
200ml of grade A maple syrup
250g of ground almonds
80ml coconut oil
2 large eggs
1tsp. of baking powder
1tsp. of vanilla extract
75g of 70% dark chocolate
Heat oven to 180°C
Line a 20cm x 20cm brownie tin with baking paper.
In a medium pan gently melt the coconut oil. Once melted stir in the almond butter until combined.
Add the ground almonds and baking powder into a mixing bowl and stir. Then chop the dark chocolate into small chunks mix into the ground almonds.
In a separate bowl whisk together the eggs, maple syrup and vanilla extract.
Pour the almond butter and coconut oil mix into the ground almonds and combine, then add the eggs and maple syrup and stir together.
Spoon the blondies mixture into the brownie tin, smooth surface until level and place in the centre of the oven.
Bake for 20 minutes. When the blondies are lightly golden on top remove from the oven and place on a cooling rack. Once cooled remove from tin and slice into 16 blondies.
Store in an airtight container & eat within three days.