You know how there are foods that you associate with certain times in your life? Well, when I was in school I used to love going to Barnes and Noble to study. Getting out of my house just helped me focus better. I always got a black coffee because I’m boring like that, but sometimes I would want something sweet. Without fail I always chose the blondie blast bar that the cafe offered. It was loaded with mnms and had such a scrumptious texture.
I went in to Barnes and Noble a few weeks ago to pick up a book for Theo and was reminded of those yummy bars. Needless to say I got the urge to recreate the yumminess without all of the crappy ingredients. I wanted something that had the texture of a brownie but tasted more like a cookie. The added mnms were a must obviously.
A few messes were made in the kitchen and alas, these blondie blast bars were created. These bars are gluten free, egg free and can easily be made dairy free. They are rich and a bit crumbly and they melt in your mouth. Basically these are my new favorite.
Try them out and let me know what you think!
Blondie Blast Bars
Ooey gooey blondie bars that pair perfectly with a scoop of ice cream on top.
Ingredients
- 1.5 C almond flour
- 1 tsp baking powder
- 1 flax egg (1 T flaxseed, 3 T water)
- 1/2 C unsalted cashew butter
- 1/4 C coconut oil melted
- 1/2 C coconut sugar
- 1 tsp vanilla extract
- 1/2 C mnms
Instructions
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Preheat oven to 350 degrees and line an 8x8in baking pan with parchment paper.
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Make your flax egg and let sit for 5 minutes (combine 1 T flaxseed with 3 T water).
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Mix your cashew butter, coconut oil, coconut sugar, and vanilla extract together in a medium sized bowl. Add in your almond flour and baking powder and stir until combined. Fold in the mnms.
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Pour the mixture into your baking pan and bake at 350 degrees for 20 minutes. Turn the oven off and leave the bars to sit in the oven for a few minutes before you take them out.
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The final product will feel very soft when you first take it out of the oven. Let sit and cool for at least 10 minutes before serving. I store them in the fridge and they last up to a week (good luck keeping them from being eaten for that long).
Recipe Notes
You can substitute the mnms for vegan chocolate chips to make these dairy free and vegan friendly.
