These chewy gooey blondies are always a hit! Bonus is, they're packed with antioxidants, fiber, healthy fats, and plant-based protein. They’re also suitable for vegan, gluten-free, paleo, and keto diets.
Sweet Potato Blondies [Vegan, Gluten-Free]
- 1 cup almond flour
- 3/4 cup sugar-free monk fruit sweetener (or coconut sugar for non-keto)
- 1/4 cup vegan vanilla protein powder
- 2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup raw cashew or almond butter
- 2/3 cup sweet potato purée
- 1 tablespoon avocado oil (or coconut oil, melted)
- 1 flax egg (see note below*)
- 1 teaspoon pure vanilla extract
- 2/3 cup sugar-free chocolate chips plus more for topping
- other optional add-ins/toppings (in place of chocolate chips): chopped nuts, vegan white or salted caramel chocolate chips, and/or vegan marshmallows
- Preheat oven to 350°F and line an 8x8” baking pan with parchment.
- Put almond flour, sweetener, protein powder, cinnamon, cardamom, baking soda, and salt in a medium bowl and stir to combine.
- In a separate bowl, beat together nut butter, sweet potato purée, oil, flax egg, and vanilla. Add to dry ingredients and stir until well-incorporated.
- Fold in chocolate chips and scrape the batter into prepared baking pan. Smooth the top and sprinkle with additional chocolate chips as desired.
- Bake for 30 minutes, then tent with aluminum foil and bake for an additional 30 to 40 minutes (see note below*). Remove from oven and cool completely before cutting and serving.
To make a flax egg, combine 1 Tbsp ground flax with 2 1/2 Tbsp warm water. Allow the mixture to sit for approximately 10 minutes until it has a gloopy, egg-like consistency. When baking blondies, the key is to remove them from the oven when the edges are nicely browned but the middle looks slightly underdone. This ensures that you get that nice crust with a moist, gooey centre. Alternatively, if you prefer firmer, less moist blondies, you can bake them for longer. Sweet Potato Blondies can be stored in an airtight container in the fridge for a week or the freezer for up to 2 months.