1 Heat oven to 180°C (fan oven).
2 Line a brownie tin (20cm x 20cm) with baking paper.
3 In a medium pan, gently melt the coconut oil. Once melted stir in the almond butter until combined.
4 In a mixing bowl, combine the ground almonds and baking powder.
5 Chop dark chocolate into small chunks.
6 In a separate bowl mix together Almond Breeze, eggs, maple syrup, almond milk and vanilla extract.
7 Pour the almond butter and coconut oil mix into the ground almond mix and combine, then add the egg and maple syrup mix and stir well together. Stir in the chocolate chunks.
8 Spoon the mixture into the brownie tin and place in the middle of the oven.
9 Bake for 20 minutes. Once very lightly golden on top, remove from the oven.
10 Place on a cooling rack. When cool remove from tin and slice into 16 blondies.
11 Store in an airtight container & eat within three days.
Vegan replacement for eggs:
Mix 2 tbsp of chia seeds soaked in 100ml of water until the chia seeds swell, then blitz them in the blender until smooth.
Mix them in with the almond butter & coconut oil.
Along with this, increase the amount of baking powder from 1 tsp to 1.5tsp.
Courtesy of Clean Supper Club.
Recipe courtesy of Blue Almond