Paleo Congo Bars (Chocolate Chip Blondies)
 
Prep time
Cook time
Total time
 
Dana:
Serves: 16 bars
Ingredients
  • 2 cups almond flour
  • ½ tsp salt
  • ¾ tsp baking soda
  • ¼ cup maple cashew butter
  • ¼ cup ghee
  • ⅓ cup coconut sugar
  • 2 Tbsp honey
  • 2 Tbsp almond milk
  • 2 tsp vanilla extract
  • ½ cup dark chocolate chips
  • ½ cup chopped walnuts
  • ½ cup unsweetened, shredded coconut
Directions
  1. Preheat oven to 350 F. Grease an 8x8 baking pan with a little extra ghee or avocado oil and set aside.
  2. Spread the walnuts and coconut on a baking sheet. When the oven is hot, put the baking sheet in the oven and toast the walnut and coconut for about 5 minutes, until lightly browned but not burned. Keep an eye on the coconut as it can go from lightly browned to burned very quickly! Set aside to cool.
  3. Combine the dry ingredients (the almond flour, salt, and baking soda) in a small bowl.
  4. Melt the ghee and cashew butter together in the microwave or on the stovetop.
  5. In a large bowl, combine the melted cashew butter, ghee, and coconut sugar, and whisk vigorously until creamed and there are no lumps of sugar or cashew butter. Stir in the honey, vanilla extract, and almond milk.
  6. Fold in the dry ingredients. If the batter is too dry, add 1-2 Tbsp almond milk. Then, add in the chocolate chips, walnuts and coconut and stir to combine.
  7. Spread the batter into the prepared 8x8 baking pan so it forms an even layer. Pop it in the oven and bake for 20 minutes, until a knife inserted in the center comes out clean.
  8. Allow to cool completely before slicing. PS - these are insanely delicious with some vanilla ice cream on top.
Notes
You don't *need* to use blanched almond flour for this recipe. I used Trader Joe's almond flour.
*You can substitute regular cashew butter for the maple cashew butter here.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-congo-bars-chocolate-chip-blondies/