Chocolate Stuffed Paleo Blondies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 tbsp Almond milk

• Condiments

  • 1/2 cup Almond butter
  • 1/4 cup Barney butter cocoa coconut almond butter
  • 4 tbsp Honey

• Baking & Spices

  • 2 cups Almond flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips, mini
  • 1 tbsp Cocoa powder
  • 1/4 cup Coconut sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on joyfoodsunshine.com

Ingredients

• 2 cups almond flour
• ½ tsp salt
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ cup almond butter
• 2 TBS coconut oil (measured in solid state)
• ¼ cup coconut sugar
• 2 TBS honey, or maple syrup for vegan
• 2 tsp vanilla extract
• 2 TBS almond milk
• ½ cup mini chocolate chips, chunks or chopped chocolate
• ¼ cup Barney Butter Cocoa Coconut Almond Butter
• or
• ¼ cup almond butter
• 1 TBS cocoa powder
• 1 TBS coconut oil
• 2 TBS honey, or maple syrup for vegan

Directions

• Preheat your oven to 350 degrees F. Grease and line a 9x5 loaf pan, set aside.
• Combine almond flour, salt and baking soda in a small bowl. Set aside
• Melt coconut oil and almond butter together in a microwave safe bowl or on the stovetop.
• Add coconut sugar, honey, vanilla and almond milk and stir well.
• Add dry ingredients to wet. Mix until combined.
• Add chocolate chips.
• Gently melt together the almond butter and coconut oil.
• Mix in cocoa powder until well combined.
• Spread ½ of the batter evenly into the bottom of your prepared pan.
• Spread the filling over the batter.
• Top with remaining cookie batter and spread evenly.
• Bake in the preheated oven for 10-15 minutes or until slightly golden brown on top.
• Cool and serve!