NATVIA: ALMOND BUTTER BLONDIES |
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Oohh Autumn has certainly arrived guys! Those chilly mornings, cooler breezes and crunchy leaves underfoot! Get ready for cosy nights in snuggled under a blanket with some hot cocoa and a scrummy snack watching a good film! And I have the perfect little treat to go with your hot cocoa- Almond Butter Blondies. These delicious pieces of heaven are made in collaboration with Natvia Natural Sweetener and they are seriously tasty! They are another great 'just stepping into Autumn' kind of recipe and a great little treat when you are after something sweet but healthy.
Recipe
Makes 12
¾ Cup Coconut Flour
¼ Cup Natvia
½ Cup Coconut Sugar
1 Tsp. Baking Powder
¾ Cup Almond Butter
¼ Cup Coconut Oil
1 Tsp. Vanilla Essence
Pinch Salt
¾ Cup Coconut Flour
¼ Cup Natvia
½ Cup Coconut Sugar
1 Tsp. Baking Powder
¾ Cup Almond Butter
¼ Cup Coconut Oil
1 Tsp. Vanilla Essence
Pinch Salt
Method
Pre-heat oven to 170 degrees C.
Line a small baking tray with grease-proof paper and pop to one side.
Combine all dry ingredients in a bowl and mix together.
Over a low heat or a pan of boiling water soften the coconut oil and almond butter until runny. If your almond butter is already very runny there is no need to heat.
Add the dry ingredients to the coconut oil and almond butter, add the eggs and mix well.
Place in your baking tray and press down firmly using your hands to make sure the mixture is evenly spread in the tray.
Bake for 20-25 minutes then remove and leave to cool.
I drizzled mine with some Pip & Nut Chocolate Hazelnut Butter for that extra bit of indulgence!
Store in an airtight container for 2-3 days.
Amie xx
Line a small baking tray with grease-proof paper and pop to one side.
Combine all dry ingredients in a bowl and mix together.
Over a low heat or a pan of boiling water soften the coconut oil and almond butter until runny. If your almond butter is already very runny there is no need to heat.
Add the dry ingredients to the coconut oil and almond butter, add the eggs and mix well.
Place in your baking tray and press down firmly using your hands to make sure the mixture is evenly spread in the tray.
Bake for 20-25 minutes then remove and leave to cool.
I drizzled mine with some Pip & Nut Chocolate Hazelnut Butter for that extra bit of indulgence!
Store in an airtight container for 2-3 days.
Amie xx