Almond Butter Blondies

Being in the possession of a huge jar of almond butter, I had to find a way to use it all up. I recalled discussing this site with ML and immediately went to work. I didn't follow Elana's recipe exactly, as I added my own twists to it, but I did use it as the base starting point. Here's what I threw in it:

1 Egg

1 cup Maranatha Almond Butter (Unsalted)

1/2 cup Coconut Oil

1/2 cup Trader Joe's Dark Belgian Chocolate (Chopped)

1/4 cup Almond Flour

1/4 cup Agave Sweetener

1 Tbsp Honey

1 tsp Sea Salt

1 tsp Baking Powder

1/2 tsp Vanilla Extract

Method:

1. Melt coconut oil. Preheat oven to 325F

2. Mix liquid ingredients together.

3. Add egg to liquid mixture, break yolk and mix until streaks form. Do not over mix.

4. Add all dry ingredients except chocolate and mix until batter-like consistency is formed.

5. Fold in chocolate.

6. Line 8x8 baking dish with parchment paper or grease baking dish with butter/oil.

7. Pour mixture into baking dish.

8. Bake for 45 minutes or until middle is set.

9. Remove from oven and let cool at room temperature.

10. Cut into bite-size pieces and serve.

Store in fridge for best consistency!

Eating these almond butter blondies felt more like eating brownies to me: rich, chocolately, a bit chewy, and gooey. Holds pretty well from the addition of the coconut oil (which is a solid at room temp) and egg. Definitely a favorite. Will make again in the future!