Dense and chewy blondies are filled with peanut butter cups and dark chocolate! Naturally gluten free, vegan, and refined sugar free and ready in 30 minutes!
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:9-12 servings
Category:Dessert
Method:Bake
Diet:Vegan
Ingredients
3 cups almond flour
6 Tbsp. coconut flour
1 and ½ tsp. baking soda
pinch salt
4 Tbsp. melted coconut oil (make sure it isn’t hot!)
6 Tbsp. peanut butter (or your favorite nut butter)
¾ cup pure maple syrup
splash pure vanilla extract
2 oz. vegan dark chocolate, chopped
1/4 cup chopped vegan peanut butter cups (I used Justin’s Dark Chocolate Minis)
coarse salt to top, optional
Instructions
Preheat the oven to 350 degrees F. Grease an 8″x8″ pan with coconut oil.
Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla, and mix to combine.
Add your wet ingredients to your dry, and mix. When it’s almost combined, add in <em>most</em> of your chopped chocolate and peanut butter cups. The batter will be stiff.
Pour dough into your prepared pie pan, and flatten with your hands. Press the rest of your chocolate and peanut butter cups on top.
Bake for 15-20 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Allow to cool at room temperature for 30-40 minutes, cut into 9 squares, and then move the pan into the fridge to cool completely. Store covered in an air-tight container in the fridge.