Blondies, the wonderful counterpart to brownies, are a dessert not to be overlooked. This variation – which I call blondie(ish) because even with its ingredients, it tastes surprisingly more like a blondie than something overly pumpkiny or nutty – is vegan, gluten-free, grain-free, paleo and refined sugar-free. And and though it does have nuts, it is free of other major allergens. But for all that’s not in it, it is full of so much — rich deliciousness, healthy fats, just enough sweetness, moist texture.
Sweet enough for dessert, but packing a nutritious punch. Cut the finished product into small squares for a bite-sized healthy treat (and don’t be surprised if you can’t help but eat a few) that does the trick morning, noon or night. Serve warm with your favorite non-dairy vanilla ice cream, or some banana “ice cream”, or chill in the fridge or freezer for a fudgier texture (and for these to keep longer).
- ⅔ cup pumpkin puree
- 1 medium banana (the riper, the better), well mashed
- ¾ cup almond or blended nut butter (try Nuttzo brand)
- ¼ cup coconut flour
- ¼ cup pure maple syrup
- ½ tbsp vanilla extract
- 2 tsp pumpkin pie spice, plus a few shakes of cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- big pinch of himalayan salt
- large handful of mini dark/vegan chocolate chips
- Preheat oven to 365F.
- Grease an 8x8in square baking dish with coconut oil or vegan butter; you can also line with parchment.
- Combine all ingredients except chocolate chips into a bowl, and stir until well-combined and smooth. If the mixture is dry, add a little non-dairy milk ½ tbsp at a time. If it's too liquid, add a little more coconut flour, ½ tbsp at a time.
- Fold in chocolate chips.
- Pour batter into baking dish as evenly as possible, smoothing with a spoon or spatula.
- Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven once done, and let cool for at least 30 minute in the tray.
- Cut into small squares (it will be a bit soft/gooey) and devour!
- After 1 day, store any leftovers in the fridge. Also great frozen.
Hi
Thanks for posting – this looks delish. Would love to make it tomorrow, however can you clarify how much coconut flour we need? Is that a typo? (1/4 cup TBSP). Do you mean 1/4 cup plus a few tbsp as needed?
Thanks 🙂
Hi Christine! I’m so sorry I didn’t see your comment sooner. Thanks for catching the typo — should be 1/4 cup coconut flour 🙂 But yes, if you find your batter is very runny, you can always add more coconut flour a 1/2 tbsp at a time. Hope you make and love these!