Grain-Free Raspberry Dark Chocolate Blondies
Recipe and photos by Katie Olsen of Katiebird Bakes
An almond butter and coconut flour blondie with swirls of mashed raspberries, dark chocolate, and a pinch of sea salt on top makes for a delicious gluten-and-grain-free dessert.
1 cup natural creamy almond butter*
1/2 c coconut sugar*
1/4 c maple syrup
2 large eggs*
1 tsp pure vanilla extract
1/4 tsp salt (omit if using salted almond butter)
1/2 tsp baking soda
3 Tbsp coconut flour*
1/2 c fresh or frozen raspberries
1 tsp coconut sugar*
1/2 c dark chocolate chunks or chips*
Coarse sea salt, for sprinkling on top*
*Ingredient available to add to your Imperfect box
Preheat your oven to 350 degrees F. Grease an 8x8 square pan or line with parchment paper. Set aside.
In a large bowl, whisk together almond butter, coconut sugar, and maple syrup until smooth and well-combined.
Whisk in the eggs, one at a time, until fully combined.
Stir in the vanilla, salt, and baking soda until the mixture is smooth and well-combined.
Stir in the coconut flour. This may take some elbow grease as the mixture will become stiff! Make sure it gets evenly distributed throughout the batter.
Scrape the batter into the prepared pan.
In a small bowl, mash the raspberries and 1 tsp coconut sugar with a fork until broken down into a chunky puree. Dollop evenly over the batter, then swirl with a toothpick until desired pattern is formed.
Sprinkle chocolate chunks/chips evenly over the raspberry swirls. Bake for 30-32 minutes, until a toothpick inserted in the center comes out clean or with a couple crumbs attached.
Let cool for a few minutes before sprinkling coarse sea salt over top. Blondies will hold their shape best if left to cool fully, but I understand if you can’t wait that long.
Recipe Notes and Variations
Blondies will keep, well-wrapped or packed tightly in a container in the fridge for up to 5 days. They’re delicious warm or cold!