By Annie Gebel
I have a child who doesn’t like chocolate. He’s full of quirks, but this one throws me for the biggest loop! I can’t just put together a quick batch of chocolate chip cookies or brownies because I’ll have one unhappy customer. And he has big eyes to pout with. So I adapted my favorite Paleo brownie recipe into something we all love – sunbutter blondies!
Ingredients:
3 Tbsp coconut oil
3 Tbsp full-fat coconut milk
½ bag of white chocolate chips
½ a cup of sunbutter
3 Tbsp arrowroot starch
¼ cup coconut flour
¼ tsp baking soda
Pinch sea salt
½ cup pure maple syrup
¼ cup olive oil
2 eggs, whisked
¼ cup canned pumpkin puree
Directions:
Preheat oven to 350 degrees Fahrenheit. In a small saucepan, warm coconut oil, coconut milk, white chocolate chips, and sunbutter, mixing occasionally until smooth and well combined. Remove from heat and let it cool. In a mixing bowl, whisk arrowroot starch, coconut flour, baking soda, and sea salt. Once combined, add maple syrup, olive oil, eggs, and pumpkin puree. Beat with a hand mixer until combined. Add sunbutter mixture and beat again. Put into an 8” x 8” or equivalent baking pan and bake for 20-25 minutes, until a toothpick comes out clean. Let cool and enjoy!
