Samoa Chocolate Chip Blondies
I have said it before and I will say it again.. I am ADDICTED to the coconut, chocolate, and caramel combination. Growing up, Samoa cookies were my vice. Like, I would open a box of those incredible Girl Scout cookies and they would be gone before I had time to look down. Ever since starting my whole-food diet journey, I have recreated Samoa inspired treats. To my surprise, I have actually ended up preferring them over their not-so-healthy, original counterparts.
This is another take on those classic cookies; Samoa Chocolate Chip Blondies. They have a gooey chocolate chip blondie base, then they’re topped with the most addicting coconut caramel mixture, and then they are drizzled in chocolate. Super quick and easy, vegan and paleo, and incredibly addicting. I hope you enjoy these as much as we do!
Ingredients:
2 cups Natures Eats Cashew flour (Can sub Almond)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp sea salt
1/4 cup cashew butter
1/4 cup coconut sugar
2 tbsp maple syrup
1 1/2 tsp vanilla
2 tbsp melted coconut oil
2-3 tbsp nut milk*
1/2 cup chopped chocolate or chocolate chips
For the coconut caramel topping:
1 cup unsweetened toasted coconut flakes
1/4 cup coconut sugar
1/4 cup maple syrup
1/3 cup canned coconut cream (or solid part from canned coconut milk)
1 tsp vanilla
1/2 tsp sea salt
2 tbsp melted coconut oil
How to:
Preheat oven to 350F. Line an 8x8 baking pan.
Combine all dry ingredients, besides sugar, in a small bowl. Give it a quick whisk.
In a separate bowl, combine the melted coconut oil, nut butter, sugars, and vanilla and mix until completely smooth.
Add the wet ingredients into the dry, mixing until your dough has formed. Fold in the chocolate chips. If your dough does not resemble cookie dough, add 1 tbsp of nut milk at a time.
Bake for 12-15 minutes or until lightly golden and set in the center. Remove from the oven and allow to cool.
To make the topping, simply combine all ingredients in a bowl until completely smooth. Frost your blondies and enjoy!