Introducing the Ultimate Blondies!!! 😍🙌👌
Definitely indulgent-tasting enough for the perfect dessert, yet nourishing enough to call breakfast/snack/lunch/etc. That’s what a call a multi-functional, award-winning treat!
The texture of a classic blondie is pretty unbeatable and I’ve always found it difficult to replicate with healthier ingredients. I had honestly given up trying . . .
Then an unlikely combination of ingredients (shoutout to sweet potato and nut butter!) swirled in my Vitamix created a sweet, sticky dough that I thought may make a tasty baked good. Turns out, these are just as delicious (and arguably better) than the nostalgic blondie that we know and love.
Gonna let the pictures speak for themselves, but you’ll never know the deliciousness of these gems til you whip up a batch for yourself, so find yourself 30 minutes for this epic baking project ASAP! ☺️
✨Ultimate Blondies ✨(Paleo, Vegan, Oil-free)✨
1/2 c coconut sugar
1/2 c granulated monkfruit
2/3 c sweet potato puree
1/2 c nut butter (I used cashew)
2 flax egg
1 tsp vanilla extract
1 c cashew (or almond) flour
3/4 c cassava flour
1 1/2 tsp baking powder (or additional baking powder for Paleo compliant)
1/2 tsp baking soda
1/2 tsp cinnamon
1 – 3 oz dark chocolate bar (such as Equal Exchange), chopped
Mix the coconut sugar, monkfruit, sweet potato puree, nut butter, vanilla extract, and flax eggs in a bowl.
In a larger bowl, combine cashew flour, cassava flour, baking powder, baking soda, and cinnamon and mix well.
Stir wet into dry to form a dough.
Fold in dark chocolate.
Transfer to a parchment lined pan. I used an 8X4” glass pan, but an 8X8 works well for thinner blondies.
Bake at 350 degrees for 18-25 minutes or until top is firm.