Chocolate Chunk Pumpkin Blondies
These chocolate chunk pumpkin blondies are the ultimate fall treat! They are gluten free, paleo and vegan and have the perfect balance of spices and melty dark chocolate.
Servings: 8
Equipment
- Mixing bowl
- Mixing Spoon
- Oven
- Parchment paper
- 8x8 baking dish
Ingredients
- 1/2 Cup Creamy Almond Butter
- 1/4 Cup Melted Coconut Oil
- 1/2 Cup Coconut Sugar
- 1/2 Cup Pumpkin Puree
- 1 Tbls Vanilla Extract
- 1 Cup Almond Flour
- 3 Tbls Coconut Flour
- 1 Tbls Flax Meal Optional, but helps hold them together better
- 1 tsp Baking soda
- 1 tsp Pumpkin Spice
- 1 tsp Cinnamon
- 1/2 tsp Sea salt
- 1/2 Cup Chopped Dark Chocolate Can sub Dark Chocolate Chips
Instructions
- Preheat your oven to 350 degrees.
- Line your 8x8 dish with parchment paper, or grease thoroughly
- In a bowl mix together all of your wet ingredients until smooth. Add in your dry ingredients (minus your dark chocolate)and stir until smooth.
- Fold in your dark chocolate. Pour you batter into your parchment lined dish.
- Bake for 20 mins. Let cool completely before you slice. Store in the fridge for up to 5 days! (They taste even better after refrigerated as the consistency is allowed to set, but they still remain fudgy on the inside).
Notes
- It's important you use a high quality Coconut Flour, like this one!
- Make sure you let you blondies cool completely before you slice them. They will remain super fudgy on the inside, and taste even better after being refrigerated and allowed to "set".