Almond Butter Chocolate Chunk Cakey Blondies [gluten-free, paleo]

IMG_3282These Almond Butter Chocolate Chunk Cakey Blondies are exactly what you need in your life – mark my words! By now I’m sure you can tell I have an obsession with nut butter, especially almond butter. I use different types of nut butters in a countless number of my recipes because I love how it helps to keep the baked goods moist and adds a delicious nutty flavor. The almond butter in this specific recipe adds the tastiest nutty flavor and gives the blondies the perfect cakey texture.

I also love this recipe because of the melty chocolate chunks! I used 100% cacao chunks in my batch, but feel free to use your favorite chocolate here. This is my favorite 100% cacao chocolate, but if you’re looking for something a little sweeter, any of the Hu Kitchen chocolate bars are truly beyond amazing and my favorite, too!

IMG_3283

These blondies are filled with healthy fats from the almond butter, almond flour, and coconut flour as well as the addition of ghee (or coconut oil if that is what you chose to use!) all of which helps keep me feeling full and satisfied. They are sweetened with a small dash of maple syrup so nothing that will spike blood sugar and result in a sugar crash. I’m all about creating treats that make me feel my good AND taste good, and these blondies are truly all that!

I am so excited for all of you to try out this recipe and I cannot wait for you to dig into these cakey pieces of heaven. Send along some photos and share your thoughts if you make them!

[make one 8×8 pan, about 16 blondies]

Ingredients :

  • 1/4 cup almond flour
  • 1 tb coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp pink salt
  • 2 tb ghee, melted (or coconut oil!)
  • 1 cup almond butter (the runny kind – this is my fave)
  • 3 tb maple syrup
  • 1 tsp vanilla
  • 2 pasture raised eggs
  • 2 ounces 100% cacao chocolate, chopped into chunks (or your preferred chocolate)

Instructions :

  1. Preheat oven to 350º and line an 8×8 baking dish with parchment paper. Set aside.
  2. In a small bowl, whisk together the almond flour, coconut flour, baking soda, and pink salt.
  3. In a large bowl, whisk together the almond butter, ghee, maple syrup, and vanilla until well combined. Add in the eggs and whisk until fully incorporated (mixture might be thick, don’t worry!).
  4. Add the dry mixture to the wet mixture and stir until a thick batter forms. Fold in the chocolate chunks, reserving some to sprinkle on top!
  5. Spread batter into prepared baking pan and sprinkle remaining chocolate chunks on top.
  6. Bake for 18-20 minutes or until a toothpick inserted runs clean. Allow to cool and enjoy!

Lots of love, Worth

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