These praline-style blondies use inventive substitutions for a grain-free, dairy-free, and refined sugar-free deal with.


eighttablespoons coconut oil, melted
1/2cup honey
1/fourcup coconut sugar
1 egg, room temperature
1teaspoon salt
1teaspoon pure vanilla extract
three/fourcup packed almond flour + 2 tablespoons
1/fourcup packed coconut flour
2/threecup dairy-free chocolate chips
1/threecup chopped uncooked pecans


  1. Soften your coconut oil. Put aside to chill for a couple of minutes. Preheat oven to 350 levels Fahrenheit. Grease a 9×9 sq. baking pan and line backside and sides with parchment paper.
  2. In a big bowl, add honey, coconut sugar, egg, salt, vanilla extract, and coconut oil. Whisk collectively till clean. Add almond flour and coconut flour, stirring with a spatula till integrated. Fold in chocolate chips.
  3. Unfold the blondie batter into ready pan, smoothing prime with spatula. Batter will likely be sticky. Sprinkle prime with chopped pecans. Bake for 23-24 minutes. Sides and prime must be golden and heart simply set. Honey browns shortly, so watch throughout the previous few minutes of baking to keep away from over browning.
  4. Place baking pan on a wire rack and permit blondies to chill fully earlier than slicing into squares.
Gluten-Free, Dairy-Free Honey Blondies

Tessa Fisher

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