If you’ve ever tried the heavenly blondies at Picnik in Austin, you’ll know how addictive they are! Hopefully this recipe can stave off your cravings until the next time you can make it to Picnik!
- Organic refined coconut oil
- 2 cups organic almond flour
- 1 ½ tsp. baking powder
- 1 tsp. organic ground cinnamon
- ½ tsp. salt
- ½ tsp. baking soda
- ¾ cup organic unrefined coconut oil, melted
- 1 ½ cups organic coconut sugar
- 6 tbsp. non-dairy milk (I used Califia Farms Better Half)
- 4 tbsp. organic cashew butter
- 2 tbsp. organic vanilla extract
- ⅔ cup dairy-free semi-sweet chocolate chips
- Preheat your oven to 350°F.
- Grease an 8” x 8” glass dish with refined coconut oil. (Make sure you grease it really well or else your blondies will stick to the dish and then you’ll have to make out with some glass to get all of your blondies.)
- In a medium bowl, whisk together the almond flour, baking powder, cinnamon, salt, and baking soda until combined.
- In a large bowl, beat the melted coconut oil, coconut sugar, non-dairy milk, cashew butter, and vanilla extract until well combined. Then, slowly beat in your flour mixture.
- Stir in your chocolate chips and then pour your batter into your prepared dish.
- Bake for about 25-30 minutes or until the edges are lightly browned.
- Once cooled, cut into squares and serve.
- Sing “Heart of Glass” in honor of Blondie while eating your blondies and enjoying being a cannibal.
Keywords: Desserts, Blondies, Brownies, History of Food