Chocolate Chip Blondies

 
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INGREDIENTS

  • 1/2 cup almond butter

  • 1/2 cup hulled tahini

  • 3 TBSP coconut flour

  • 4 TBSP ghee or unsalted butter, melted

  • 4 TBSP monk fruit sweetener or coconut sugar

  • 1/4 cup coconut cream, room temperature

  • 1/4 cup water, room temperature

  • 2 eggs

  • 1 TSP baking powder

  • 2 TSP vanilla essence

  • Pinch of celtic sea salt

  • 1/4 cup of your chosen chocolate chips (I use sugar free)

METHOD

  1. Preheat your oven to 170c degrees and line a loaf tin with baking paper.

  2. In a blender, blend on low speed the sweetener and eggs until they become creamy and thicker, which will take 2 or so minutes depending on the utensil being used.

  3. Add in the melted ghee or butter, and whisk again just for a minute or so, or until they all cream together and thicken only slightly. **Be careful not to overdo this.**

  4. Add in the remaining ingredients apart from the chocolate chips, and blend just for a few seconds to combine.

  5. Stir in the chocolate chips, leaving a few to scatter over the top.

  6. Pour the mixture into prepared tin, and top with a few extra chocolate chips.

  7. Place in oven and bake for 25 minutes, or until it is slightly firm in the centre, though still moist as you don’t want to overcook.

  8. Enjoy!

Amanda Lupica