These praline-style blondies use creative substitutions for a grain-free, dairy-free, and refined sugar-free treat.


8tablespoons coconut oil, melted
1/2cup honey
1/4cup coconut sugar
1 egg, room temperature
1teaspoon salt
1teaspoon pure vanilla extract
3/4cup packed almond flour + 2 tablespoons
1/4cup packed coconut flour
2/3cup dairy-free chocolate chips
1/3cup chopped raw pecans


  1. Melt your coconut oil. Set aside to cool for a few minutes. Preheat oven to 350 degrees Fahrenheit. Grease a 9×9 square baking pan and line bottom and sides with parchment paper.
  2. In a large bowl, add honey, coconut sugar, egg, salt, vanilla extract, and coconut oil. Whisk together until smooth. Add almond flour and coconut flour, stirring with a spatula until incorporated. Fold in chocolate chips.
  3. Spread the blondie batter into prepared pan, smoothing top with spatula. Batter will be sticky. Sprinkle top with chopped pecans. Bake for 23-24 minutes. Sides and top should be golden and center just set. Honey browns quickly, so watch during the last few minutes of baking to avoid over browning.
  4. Place baking pan on a wire rack and allow blondies to cool completely before cutting into squares.
Gluten-Free, Dairy-Free Honey Blondies

Tessa Fisher

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