Description
Dense & chewy paleo blondies riddled with a creamy pumpkin swirl and hints of dark chocolate for the perfect seasonal sweet treat! Paleo, Gluten-Free, Grain-Free, Dairy-Free, Refined-Sugar-Free, Low Carb.
Ingredients
Blondies
- 1 cup Creamy Nut Butter (I used cashew butter)
- 2 Eggs
- 1/2 cup Granulated Monk Fruit Sweetener
- 3 tbsp. Coconut Flour
- 2 tsp. Baking Powder
- 1 tsp. Pure Vanilla Extract
- 1/2 tsp. Cinnamon
- 1/4 tsp. Sea Salt
- 1/2 bar Paleo 100% Dark Chocolate, chopped
Pumpkin Swirl
- 1/4 cup Organic Pumpkin Puree
- 3 tbsp Creamy Nut Butter (I used cashew butter)
Instructions
- Preheat the oven to 350F. Prepare an 8 x 8″ baking sheet by lining it with parchment paper or spraying lightly with non-stick cooking spray. Set aside.
- Combine all of the Blondie Ingredients (excluding the dark chocolate) into the bowl of a large food processor. Pulse on High until a smooth, cohesive batter forms and transfer into a large mixing bowl.
- In a separate small bowl, stir the pumpkin puree and creamy nut butter together until well combined. Add the pumpkin mixture to the blondie batter in the large bowl.
- Carefully fold the pumpkin swirl into the blondie batter about 3-5 times, being careful not to over-mix.
- Transfer the blondie mixture into the prepared pan. Sprinkle the chopped dark chocolate over the surface along with (optional) extra sea salt.
- Bake for 23-25 minutes, until the edges of the blondies are golden-brown in color. Let them cool for at least 15 minutes before slicing and enjoy!
Notes
Any creamy nut butter can be used for this recipe, although it may impact the flavor.
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 blondie
- Calories: 140
- Sugar: 1
- Fat: 11
- Carbohydrates: 4
- Fiber: 2.5
- Protein: 4
Keywords: paleo blondies, pumpkin swirl blondies, paleo dessert, healthier paleo blondies, gluten-free baking, low carb dessert, paleo, refined-sugar-free, pumpkin dessert, pumpkin spice