EAT better

Dark chocolate chip blondies

These blondies aren’t overly sweet but are amazingly moist and chewy, and free from gluten and dairy. You could also try replacing the egg with a chia egg and swap the honey for maple syrup for a vegan alternative.

Processed with VSCOcam with f2 preset

1/2 cup coconut oil
2 tbsp coconut sugar
1 tbsp vanilla extract
100ml unsweetened coconut yoghurt
2 tbsp honey
1 egg
2 cups ground almonds
1/2 cup oat flour (blitz oats to fine powder – use gf oats if required)
2 tsp baking powder
Pinch sea salt
100ml almond/coconut milk (add as needed)
75g dark chocolate (70% works well) roughly chopped 


– Combine all wet ingredients (except milk) using an electric or hand whisk
– Mix all dry ingredients except the dark chocolate
– Add dry ingredients to wet and mix, add milk as needed and fold in chocolate
– Pour into greased and lined brownie tin, bake 25mins at 190 degrees until golden. Store in fridge (if they last that long!)


Processed with VSCOcam with f2 preset

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