Blondies are one of those bar cookies we should be baking more often because they remind us of our childhood favorite treats. They have that soft, chewy satisfaction of a brownie, with a tender inside. To boost- these are a healthier version of your childhood favorite.

1 cup Almond Butter
1 tsp. Palm Shortening
3 Tbsp. Coconut Sugar
2 Tbsp. Maple Syrup
1 tsp. Vanilla
1 Tbsp. Coconut Milk
1/4 cup Almond Flour
2 Tbsp. Tapioca Starch
1 Large Egg
Pinch of Salt
3 Tbsp (or more) Dark Chocolate Chips

Date Drizzle:

1/4 cup Date Paste, softened
1/2 tsp. Vanilla
3-4 Tbsp. Coconut Milk, to thin



In a bowl, mix together the almond butter, palm shortening, maple syrup, vanilla extract and coconut milk until smooth. Mix in the coconut sugar, almond flour, tapioca starch and salt. In a separate bowl, whisk the egg and then pour it into the blondie mixture until just combined. Fold in the chocolate chips and pour the batter into a small pyrex or baking pan (4×4” or 3×6”). Top with the reserved chocolate chips.


Bake the blondies at 350 degrees Fahrenheit for 25-30 minutes, or until they have just set at the top. Remove them from the oven and allow them to cool. For the best results and easiest slicing, allow the blondies to cool at room temperature and then transfer to the fridge to chill for an additional hour or so.


To make the optional but tasty date drizzle, combine the date paste, vanilla and coconut milk together until well combined. You may wish to add the coconut milk one tablespoon at a time so that the date paste reaches your desired consistency. You can drizzle the date paste over the blondies or use a spatula or knife to smooth out the date paste on top like a frosting.