Chocolate chip blondies that are low in sugar, gluten and dairy free, but taste like actual dessert. The only downside to these soft, sweet, delicious, cakey treats? You won’t be able to stop at one
- 1 ½ cups almond meal
- 2 eggs
- ¼ cup butter or coconut oil
- ¼ cup rice malt syrup
- 1 tsp vanilla essence
- 50g super dark chocolate chips regular or dairy free, depending on your dietary requirements (I use these ones – they’re 70% cocoa and dairy free)
- Preheat the oven to 180C and line a square cake tin with baking paper so the paper is overlapping the edges of the tin. Melt the butter/coconut oil in the microwave and set aside.
- In a large mixing bowl, add the almond meal, eggs, rice malt syrup, vanilla essence and butter and stir until all the ingredients are well combined. Fold through three quarters of the chocolate chips.
- Pour the mixture into the lined cake tin and press the remaining chocolate chips into the top. Transfer the cake tin to the oven and cook for 20 minutes until the top is golden. Remove from the oven and cool for 10 minutes. Once cooled, use the baking paper to lift the blondies out of the cake tin and cut into 12 squares.
- You can easily make your chocolate chip blondies totally refined sugar free, by using a sugar free dark chocolate, like Lindt No Added Sugar Dark Chocolate or Loving Earth Chocolate for a dairy free option.
- If you can’t find super dark chocolate, just substitute 50g of dark chocolate cut into small pieces. Easy!
- The blondies will stay fresh in a sealed container for about 5 days.