Smiley’s Kitchen- “No-Bake” Fudgy Chocolate Almond Butter Blondies

 

I’m a sucker for “No-Bake” desserts and on-the-go snacks, as much as I am a lover of a delectable warm, and gooey goody.  Can I just throw a Happy Dance over both!?  Right now, “No-Bake” desserts have claimed my heart, why?  SUPER EASY ~ SUPER QUICK ~ Just as DELECTABLE, and personally, you have the freedom to get ridiculously creative.  This time, I decided to go old -school (health-conscious foodie version of course)…

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The words “Almond Butter” and “Fudge” were my inspiration this time.  Needless to say, almond butter is typically a universally savored nut butter, and in my case I’m an almond butter junkie!  With the taste of a buttery blondie, and the texture of a piece of gooey fudge, these little babies are perfect for dessert or a quick mid-day snack.  Since I’m sure your over my chit-chat, without any further ado, let’s make some blondies!!!


 

Whisk the almond butter, coconut oil and maple syrup in a medium bowl. You may need to heat up the coconut oil for 30 seconds, avoiding stirring up chunks of hardened oil.

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Add the almond flour into the batter, and mix for 30 seconds.
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Fold in 1/4 cup of mini or chunky chocolate chips.

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Line a bread pan or glass Tupperware container (I chose a glass container with a lid, so I could store the blondies afterwards) with parchment paper or plastic wrap, lightly grease the paper or plastic with coconut oil (this makes it easier to remove the batter once hardened.  Add the batter, and gently press down so the batter is distributed evenly throughout the pan or container.
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Sprinkle chocolate chips, Himalayan sea salt, almond slices, using your hands to press them into the top and corners of the batter.
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(This is optional, but highly recommended, and super easy 🙂  Take a small ziploc bag, melt 1 tablespoon of chocolate chips for 1 minute.  Once melted, add the now chocolate sauce into the bag, and cut a teensy part of the tip (and at end of the bag), and squeeze sauce onto the batter quickly (Once hardened, you’ll have chocolate icing ~ HAPPY DANCE!)

 

 

 

Place the container or pan into the freezer for 30 minutes (to speed up the hardening process), then into the refrigerator for another hour.

Once hardened to your liking, remove from fridge, gently pull the sides of the parchment paper or plastic wrap, place onto a chopping board, and cut into 8 small-medium sized squares or rectangles.
Bon-appetit ~ (You may want to hide a few squares just to contain yourself) 🙂
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ALMOND BUTTER BLONDIES
PREP TIME                                               IMG_1789
COOK TIME
TOTAL TIME
Easy and delicious No Bake Almond Butter Blondies made from only a handful of ingredients!! VEGAN, low Glycemic, GLUTEN-FREE, and great fun (not to mention a great opportunity to have “batter fights” with a baking partner!)
Serves: 8
INGREDIENTS
  • ½ cup almond butter, softened
  • 2-3 tablespoons maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 cup blanched almond flour
  • ¼ cup mini or chunky dark chocolate chips + additional for sprinkling
  • ¼ cup whole almonds, chopped
  • couple pinches Himalayan sea salt
Instructions
1. Whisk the almond butter, coconut oil and maple syrup in a medium bowl. You may need to heat up the coconut oil for 30 seconds, avoiding stirring up chunks of hardened oil.
2. Add the almond flour into the batter, and mix for 30 seconds.
3. Fold in 1/4 cup of mini or chunky chocolate chips.
4.  Line a bread pan or glass Tupperware container (I chose a glass container with a lid, so I could store the blondies afterwards) with parchment paper or plastic wrap, lightly grease the paper or plastic with coconut oil (this makes it easier to remove the batter once hardened.  Add the batter, and gently press down so the batter is distributed evenly throughout the pan or container.
5.  Sprinkle chocolate chips, Himalayan sea salt, almond slices, using your hands to press them into the top and corners of the batter.
6.  (This is optional, but highly recommended, and super easy 🙂  Take a small ziploc bag, melt 1 tablespoon of chocolate chips for 1 minute.  Once melted, add the now chocolate sauce into the bag, and cut a teensy part of the tip (and at end of the bag), and squeeze sauce onto the batter quickly (Once hardened, you’ll have chocolate icing ~ HAPPY DANCE!)
7.  Place the container or pan into the freezer for 30 minutes (to speed up the hardening process), then into the refrigerator for another hour.
8.  Once hardened to your liking, remove from fridge, gently pull the sides of the parchment paper or plastic wrap, place onto a chopping board, and cut into 8 small-medium sized squares or rectangles.
9.  Bon-appetit ~ (You may want to hide a few squares just to contain yourself) 🙂
NOTES
Serving (1 blondie): Calories 149; Fat 9.6g (Sat 5.7g); Protein 2.6g; Carb 12.6g (net carb 11.2g); Fiber 1.4g; Sodium 6mg
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