Made with wholesome pantry staples, naturally sweetened with maple syrup, and loaded with rich dark chocolate drops, they strike the perfect balance between indulgence and nourishment.
Enjoy this blondie as a wholesome snack or serve warm with vanilla bean ice cream for a nourishing Winter dessert...
INGREDIENTS:
1 cup (280g ) roasted, runny almond butter
2 eggs or sub for 2 flax eggs
2/3 cup (205g) pure maple syrup
1 Tbsp maple syrup
½ cup (50g) almond flour
1 Tbsp coconut flour
1 tsp baking powder
½ tsp salt
½ cup (85g) Loco Love dark chocolate drops
1 block Loco Love Roasted Hazelnut Luvio bar
METHOD:
- Preheat the oven to 180C and grease and line a 20cm square baking tin.
- Add almond butter, eggs, maple syrup and vanilla to a mixing bowl and whisk until smooth, thick and glossy- around 2 minutes
- Sift in almond flour, coconut flour, baking powder and add salt. Fold to combine, and until there are not more lumps. Add baking drops and fold through.
- Transfer cake batter to a lined tray and smooth out. Break up Luvio and press squares into the top of the batter.
- Bake for 20 to 25 minutes, or until just cooked in the centre. When tested with a skewer expect moist crumbs, but no runny batter. Allow to cool for 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.
- Once cool cut into squares and store in an air-tight container in the pantry.
Recipe by: @panaceas_pantry
panaceaspantryblog.com
