When I first began looking into the basics of Paleo cooking, I started with desserts. (Hello, my name is Melanie and I’m addicted to sugar…). I truly enjoy muffins, cookies, ice cream and of coarse – chocolate. I had made the switch from peanut butter to almond butter but I hadn’t restocked and changed out my flours yet. I started searching websites and I was totally intrigued by flourless dessert recipes. Could I actually make Blondies, which I love, without any flour and they still taste normal? I found this recipe at Elana’s Pantry (This is a great site and is listed in Resources under Websites). I switched out the honey for maple syrup, because I was concerned that much honey might give me a headache and I knew I didn’t want to use agave. For some reason, when I bake with maple syrup, I seem to be o.k. I switched the chocolate chunks to Lily’s Dark Chocolate Chips sweetened with Stevia and reduced the amount to 1/2 cup. I like my Blondies a little thicker, so I put them in an 8 x 8 pan in these proportions and double the recipe for a 9 x 13 sized pan. I found to my delight that it was possible to bake without flour! The true test was that it tasted wonderful! (Angels Singing) I do want to give a warning here. Just because this is paleo friendly does NOT mean that you can eat the whole pan or that you should eat these kinds of sweets every day. These kinds of treats are for special occasions in small portions. I just have those days when I want a small tasty sweet treat fix. I make sure there are others around to share these with and they disappear quickly so I’m not tempted to eat the whole thing. I have discovered that I can wrap small pieces separately and freeze them so I can grab one without having to make the whole pan. I have to make sure to hide them well.
- 1 16 oz. jar creamy roasted unsweetened almond butter
- 2 organic large eggs
- 1 cup organic maple syrup (or honey)
- ½ tsp. sea salt
- 1 tsp. baking soda
- ½ cup dark chocolate chips (I use Lily's)
- Preheat oven to 325°.
- In a large bowl, mix almond butter until creamy (I use a hand blender)
- In a smaller bowl mix maple syrup and eggs together until well blender (I use my nutri-bullet)
- Add egg and syrup mix to almond butter.
- Add salt and baking soda and mix until all ingredients are thoroughly combined.
- Stir all chocolate chips into the batter.
- Scoop batter into a parchment lined, and greased 8 x 8 baking pan.
- Bake at 325° for 30 minutes or until toothpick comes out clean
- Cool before serving.
