Posted by on Oct 31, 2010 | Comments Off on Blondie

A sweet treat in honor of Halloween…. 🙂

2 eggs
1/4 cup honey
1/4 tsp vanilla creme liquid stevia**
1 cup almond butter (or other nut-butter)
1/4 tsp pure salt
2 TBSP coconut flour, sifted
1 TBSP brown rice flour
1/4 cup high quality choc chips (or nibs)
2 TBSP coconut oil, melted
1/4 cup chopped walnuts (optional)
choc chips for sprinkling over the top

  • Preheat oven to 325 degrees.
  • Mix together all ingredients except walnuts and second round of choc chips.
  • Fold in walnuts.
  • Press batter into well greased square baking dish.
  • Top with chocolate chips.
  • Bake for 25 mins.



~ Adapted from The Spunky Coconut Cookbook.

~ **SweetLeaf makes the vanilla creme liquid stevia, but you can use whatever kind you want (might want to also add a bit of vanilla extract if substituting regular stevia).

~ It’s best to combine the first 8 ingredients together, then mix in the melted coconut oil (this is so the cold eggs don’t harden the oil).

~ Make note:  Since nibs are smaller than chips, you need less (3 TBSP nibs mixed into batter & 2 or 3 TBSP over the top).

~ I use coconut oil to grease the pan.

~ Freezes well (I cut into single servings before freezing).

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating dairy and/or gluten free, be careful choosing your chocolate chips.  If you can’t eat nuts, but can tolerate sunflower seeds, use sunbutter and omit the walnuts (or substitute  sunflower seeds).

~ For our old standby Halloween treats, click here —-> PEANUT-BUTTER-CHOCOLATE-BARS

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