Description
Soft and chewy vegan blondies infused with pumpkin and maple, studded with dairy-free chocolate for a cozy treat.
Ingredients
Scale
- 1 cup (245 g) pumpkin puree
- 1 cup (96 g) almond flour
- 1/2 cup (120 ml) pure maple syrup
- 1/4 cup (55 g) coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1/2 cup (about 85 g) dairy-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth.
- In another bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture. If using, fold in the dairy-free chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25–30 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let cool completely in the pan before lifting out and cutting into squares.
Notes
Best served with a warm beverage or dairy-free ice cream. Store in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 217
- Sugar: 14g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2.6g
- Protein: 3g
- Cholesterol: 0mg