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+ servings

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
Cook Time 10 minutes
Servings 20

Ingredients
  

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)

Instructions
 

Preheat and Prep:

  • Preheat your oven to 350°F (175°C).
  • Grease a mini muffin pan or line it with mini cupcake liners.

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 .

Chill and serve

  • Place the filled blondie bites in the refrigerator for about 30 minutes to allow the ganache to set. Serve chilled for a delicious, rich treat.
Author: Ali Jenkins
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