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Cinnamon & Almond Butter Blondie Bars


Total Time: About 40 Minutes + 30 minutes in the refrigerator | Makes About 14 Servings


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What You Need:

For The Base:

  • 2 TBSP Coconut Flour

  • 2 and 1/4 Cups Almond Flour

  • 1/3 Cup Maple Syrup or Agave Syrup

  • 1/4 Cup Melted Coconut Oil


For The Cinnamon Filling:

  • 1 TBSP Cinnamon

  • 3 TBSP Almond Butter

  • 1/4 Teaspoon Almond Extract

  • 1 TSP Vanilla

  • 1/4 TSP Salt

  • 2/3 Cup Coconut Sugar

  • 1 TBSP Melted Coconut Oil


For the Glaze:

  • 3 TBSP Maple Syrup or Agave Syrup

  • 1 TSP Vanilla

  • 1/2 TSP Cinnamon

  • 2 TSP Almond Milk

  • 3 TBSP Almond Butter


Directions:

  • Preheat the oven to 350 degrees. Line a square pan with parchment paper or spray with non-stick spray.

  • First, combine all ingredients in the cinnamon filling and mix well. Set aside.

  • In a separate bowl, mix together all ingredients for the base. Add 1/2 of the mixture to the square pan by pressing to the bottom. NOTE: It is easiest to do by rolling half of the dough into a ball and softly pressing and spreading down. Add the cinnamon filling mixture on top.

  • Add the remainder of the base. Bake for about 25 minutes or until slightly brown. Let cool for a few minutes.

  • To prepare the glaze, microwave the almond butter for about 20 seconds. add the reminder of the glaze ingredients and stir.

  • Pour the glaze over the bars and place in the refrigerator for at least 30 minutes.

  • Cut into squares and enjoy! Store in the refrigerator.

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