Blondie Bites (grain and dairy free)
we all love a good brownie, but blondies have a special place in my heart. There’s something about the combo of a chewy dough paired with rich chocolate!
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Servings 20
Blondie Base:
- 1/4 cup cashew butter
- 1 cup almond flour
- 1/4 C Tapioca starch
- 3/4 cup coconut sugar
- 1/4 cup refined coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt
Chocolate Ganache Filling:
- 1/3 cup coconut cream or coconut milk , (canned)
- 1 cup dairy-free dark chocolate chips
- 1 tsp flaked sea salt , (for topping)
Mix the Blondie Base:
In a large mixing bowl, combine the cashew butter, melted coconut oil, coconut sugar, and vanilla extract. Stir until smooth.
Beat in the egg until the mixture is well combined.
Gently fold in the almond flour, baking powder, and a pinch of salt, being careful not to overmix.
Bake the Bites:
Spoon the batter into the prepared mini muffin pan, filling each well about three-quarters full.
Bake for 10-12 minutes, or until the edges are golden and a toothpick comes out clean.
Prepare the Chocolate Ganache:
While the blondies bake: In a small saucepan, heat the coconut cream or coconut milk over medium heat until it begins to simmer.
Remove from heat and add the dark chocolate chips. Let sit for a couple of minutes, then stir until the chocolate is completely melted and the mixture is smooth.
Fill the Blondie bites
Allow the bites to cool in the pan for a few minutes. Use the back of a spoon to form a well in each bite. Fill each with ganache. Sprinkle salt on top .