These blondie bars are to die for!
They’re so gooey and soft and creamy and chocolatey - you would never guess they don’t have any butter, oil or flour!
The Mini Eggs make them a great Easter treat but you can sub in any kind of chocolate and have them year round!
Definitely going to be making a repeat appearance in my kitchen!
Ingredients
1 egg
120g almond butter
130g brown erithrytol (I use Sukrin Gold) or sweetener of choice. You can use plain old brown sugar but it will alter the macros.
135g almond flour
60ml almond milk
1 tsp baking powder
1 tsp vanilla essence
75g mini eggs, smashed up
50g chocolate chips
Method
Preheat oven to 180 degrees or Gas Mark 4.
Line a baking an 8 inch by 8 inch tin with baking paper.
Using an electric beater, combine the egg, almond butter, vanilla essence and almond milk together until nice and smooth. Then add in the erythritol.
Add in the almond flour and baking powder and combine thoroughly.
Fold in the mini eggs and chocolate chips and pour into the baking tin, using a spatula to smooth it out evenly. Highly recommend topping with extra chocolate chips.
Bake for about 25-30 minutes or until you stick a toothpick in the middle and it comes out clean. It might look like it's still very gooey but it will set once it cools.
Allow it to cool for at least 30 minutes before lifting out of the tin and cutting into squares.
Makes about 16 squares.
Macros per serve: 149 calories, 11.1g fat, 6.3g carbs, 5g protein.
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