Vanilla Latte Almond Butter Blondies
I have a delicious way to get you through any project or deadline. Meet the espresso vanilla latter almond butter blondie. As some of you may know, I am a full time special education teacher. I made these bars using a espresso almond butter made by The Munchlife, a Canadian nut butter company. This flavour was perfect for making these blondies because I didn't need to add a lot of ingredients to get the flavour in these. These blondies are moist and full of flavour. Seriously how can you say no? I can't wait for you to make these. Remember to take a photo and share it on instagram. Tag me @pbonapsoon. Happy baking friends!
- 07/14/2021
- 12 bars
- 20 min
- Print this
Ingredients
- 1 cup of flour
- ½ tsp of baking soda
- ½ cup +2 tablespoons of Vanilla Latte Espresso Almond Butter ( munch brand) or use any almond butter with a ½ tsp espresso powder and ½ tsp vanilla extract
- 1/3 cup maple syrup
- 3 tbsp of melted coconut oil
- One egg
- ¼ cup a dark chocolate chips plus 1 tbsp for sprinkling on top
- ¼ cup of brown sugar or coconut sugar
Directions
- Step 1
- Preparation
- Step 2
- Line a 9 x 9 baking pan with parchment paper that goes up the sides. Preheat the oven to 350°F.
- Step 3
- In a small bowl add the flour and baking soda and set aside
- Step 4
- In a small microwave dish or saucepan on the stovetop, melt the coconut oil and set aside. If using a microwave, melt on high for 20 seconds and stir and repeat until completely melted.
- Step 5
- In a medium-size bowl add the vanilla latte almond butter, maple syrup, brown sugar and one egg, whisk ingredients together until well blended
- Step 6
- Add the flour and baking soda mixture and stir gently until combined but do not over mix.
- Step 7
- Pour the melted coconut oil in and stir until blended and then add the chocolate chips. Pour the batter into the baking pan and make sure that it is even. Sprinkle a few chocolate chips on top of the batter.
- Step 8
- Bake at 350°F for 12 to 13 minutes
- Step 9
- Remove from the oven and let cool completely before removing from the pan and cutting into squares.
- Step 10
- Cut into 12 squares.
- Step 11
- Squares will keep for up to 5 days in a sealed container or place in a freezer safe bag/container for up to 3 months.
