This fudgy healthy blondie recipe is dairy-free, gluten-free, refined sugar-free and Primal friendly! The base is made entirely with almond butter and only a small amount of coconut flour. It's fudgy, gooey in the middle and crisp on the outside. Trust me, you'll love it!
If you love my original vegan blondie brownie recipe, then I'm sure you'll love this fudgy hazelnut adaption too. While the recipe itself is quite different (in both ingredients and quantities), it's just as moorish. In fact, it's probably my favourite one out of the two.
My love for hazelnuts and nutty baked goods led me to this creation and I'm so pleased it worked out. It's slightly more fudgy and gooey in the middle and doesn't require almond flour or aquafaba (the water from a tin of chickpeas).
I've included a few key ingredients in this recipe to make it 1) Primal friendly and 2) healthier than the classic recipe. While this recipe does include coconut sugar and agave nectar, they are still free from refined sugar and contain some form of nutrients.
These blondies are a great energy booster for the afternoon or perhaps an after-dinner treat.
Blondies: what do they taste like?
These blondies are nutty, fudgy and taste almost like a cake combined with a brownie texture. If you're after a sweet recipe that you can whip up in under half an hour, then this is it! In fact, why not get the kids involved and show them how delicious healthy baking can be?
Healthy & grain-free fudgy blondies recipe
A fudgy sweet treat that the whole family will love!
- 245g runny smooth almond butter
- 2 eggs
- 1 tsp coconut flour
- 75g coconut sugar
- 60g chocolate chunks
- 2 tbsp coconut oil, melted
- 70g agave nectar
- 1/2 tsp baking powder
- 2 large pinches of sea salt
- 20g hazelnuts
- 1 vanilla pod (or stevia drops)
Begin by pre-heating your oven to 175c and line a 8x8 baking pan with parchment paper.
In a large bowl, whisk together the eggs, runny almond butter, coconut sugar, agave nectar, coconut oil and vanilla pod.
Add the baking soda, salt and chocolate chunks to the bowl and carefully mix in. Pour the mixture into the baking tray (it'll be thick) and spread it out evenly. Sprinkle on top the hazelnuts and place in the middle of the oven to bake for 12-15 minutes. Keep an eye on it! Over baking these blondies will make them too cakey.
Once cooked (check with a knife - it should come out relatively clean), remove from the oven and leave to cool completely.