Project Description

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Dessert

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eatmorecakebycandice

Raspberry Blondies

INGREDIENTS
  • 1 egg
  • 1/4 cup melted coconut oil
  • 3-4 tbsp maple syrup or honey
  • 1/3 cup Tahini or any nut butter
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tbsp almond milk or milk of choice
  • 1 cup almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup Stahlbush Frozen Raspberries
  • 1/4 cup white chocolate chips, optional
INSTRUCTIONS
  • Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper and set aside.
  • In a medium bowl, combine almond flour, baking powder, salt and whisk to combine.
  • Add melted coconut oil, maple syrup, nut butter, vanilla extract, almond extract, almond milk, and egg and whisk to combine.
  • Fold in frozen raspberries and white chocolate chips with a spatula or wooden spoon. Add batter to prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow blondies to cool in the pan completely. Cut into 2×2 inch squares and enjoy! Store in an airtight container for up to 5 days.

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Raspberry Blondies

INGREDIENTS
  • 1 egg
  • 1/4 cup melted coconut oil
  • 3-4 tbsp maple syrup or honey
  • 1/3 cup Tahini or any nut butter
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tbsp almond milk or milk of choice
  • 1 cup almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup Stahlbush Frozen Raspberries
  • 1/4 cup white chocolate chips, optional
INSTRUCTIONS
  • Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper and set aside.
  • In a medium bowl, combine almond flour, baking powder, salt and whisk to combine.
  • Add melted coconut oil, maple syrup, nut butter, vanilla extract, almond extract, almond milk, and egg and whisk to combine.
  • Fold in frozen raspberries and white chocolate chips with a spatula or wooden spoon. Add batter to prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow blondies to cool in the pan completely. Cut into 2×2 inch squares and enjoy! Store in an airtight container for up to 5 days.

Share this recipe