I saw a recipe for white chocolate blondies that looked divine but we don’t like to use nasties in our recipes, as you know, so I thought I’d make my own healthy ones 🙂 These are moist, gooey, sweet and scrumptious! If you are keeping Passover, they are also kosher for Passover and really not difficult to make.
1 tbsp coconut oil
50g cacao butter
3 tbsp organic natural peanut butter
Pinch Himalayan salt
70g coconut palm sugar
2 tbsp pure maple
1 tsp vanilla extract
200g ground almonds
Desiccated coconut to sprinkle
Preheat the oven to 180.
Melt the coconut oil and cacao butter in a heat-proof bowl over a saucepan with boiling water. Once it’s melted, add the peanut butter and stir until it all melts in together.
Remove from heat and set aside.
Beat the eggs in a large bowl and once beaten, add the coco palm sugar and whisk with a fork until totally combined. Then add the salt, vanilla and maple and mix.
Add the peanut butter mixture and mix well, then add the ground almonds and mix until combined.
Line a square baking tray with baking paper, grease with some coconut oil and pour the mixture in and flatten it out.
Sprinkle some desiccated coconut on top and put in the oven for 20-25 minutes. In my oven it only needed 20. You want it to be moist but cooked through but don’t over cook otherwise it will go dry.