Almond Butter Blondies

Almond Butter Blondies

These blondies really are little bites of heaven. Because they're mainly almond butter they stay really fudgy and the coconut sugar adds an amazing caramel flavour. Of course we had to throw in a few chocolate chips, but for a choc-free recipe sub it with some chopped nuts and raspberries/blueberries. It took a lot of willpower not to just sit and eat all of the batter! We definitely recommend a sneaky spoon though.


You'll see from most of our recipes that nuts are a big part of our diet. The list of health benefits is endless so we make sure to eat some nuts everyday - this is pretty easy since we're addicted to almond butter! Almonds are rich in minerals like magnesium, calcium, iron, copper, zinc and manganese. They’re also full of B vitamins which are essential for converting our food into fuel and giving us energy. Plus like all nuts they're full of heart healthy unsaturated fats. So even though they're high in calories, eating nuts frequently is linked to lower rates of heart disease and a smaller waistline! We love using coconut sugar to bake with as it gives it a caramel flavour, sort of like brown sugar. It does contain the same amount of calories per gram as regular sugar but it has a lower glycemix index and contains a small amount of nutrients like iron, zinc, calcium and potassium. So it’s not just 'empty’ calories.

 

Ingredients:

  • 210g almond butter (we like to use roasted)
  • 150g ground almonds
  • 4 TBSP maple syrup/honey
  • 25g coconut sugar
  • 4 TBSP coconut oil (melted)
  • 2 eggs (whisked)
  • 1 tsp vanilla extract
  • 85g dark chocolate chunks (we used 85%)

 

Instructions:

  • Preheat your oven to 170°C and line an 8x8 brownie tin with parchment paper.
  • Add the almond butter, melted coconut oil, coconut sugar and maple syrup to a mixing bowl and whisk together well.
  • Next whisk in the eggs and vanilla extract.
  • Then add the ground almonds and mix well.
  • Finally mix through the dark chocolate chunks.
  • Add the mixture to the tin and bake in the centre of the oven for ~15 minutes.
  • Leave to cool for 15-20 minutes before cutting.