Description
Perfectly sweet and gooey blondies with a melt-in-your-mouth cinnamon crunch layer on top! Paleo, Refined-Sugar-Free, Grain-Free, Gluten-Free, Dairy-Free.
Ingredients
Blondies:
- 1 1/2 cups almond flour
- 1 tsp. baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup creamy cashew butter
- 1/4 cup coconut oil
- 1/3 cup granulated monk fruit sweetener
- 1/4 cup date syrup
- 1 egg
- 1 tbsp. pure vanilla extract
Cinnamon Crunch Layer:
- 3 tbsp. granulated monk fruit
- 1 tbsp. cinnamon
Instructions
- Preheat the oven to 350F. Prepare an 8×8″ baking pan by lining it with parchment paper.
- Combine all of the blondie ingredients together in a large 9-qt. food processor. Pulse on high for about a minute, or until a thick blondie batter forms.
- Transfer the mixture into the 8×8″ pan and bake for 15 minutes. During this time, mix the monk fruit and cinnamon needed for the cinnamon crunch layer together in a small bowl.
- After the first 15 minutes, sprinkle the cinnamon/monk fruit mixture evenly over the top of the half-baked blondies.
- Bake for another 10 minutes & let cool completely (at least 20 minutes) before slicing and serving!
Notes
Maple syrup or honey can be used in place of date syrup.
Almond butter can be used in place of cashew butter
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 blondie
- Calories: 150
- Sugar: 4
- Fat: 12
- Carbohydrates: 8
- Fiber: 1.5
- Protein: 4
Keywords: paleo blondies, healthy baking, paleo desserts, cashew butter recipes, gluten-free baking, paleo, refined-sugar-free, almond flour recipes, date syrup, low carb