I was getting a little bored of cookies, cupcakes, brownies and chocolate bark. I just realised how crazy that sounds but I want to keep exploring more and more alternatives, at every opportunity, to keep me and all the candida dieters around me sane too! I was inspired by my time I spent in the states the last few years to try some candida friendly blondies. I used Francois Pralus 100% cocoa solid chocolate which by itself is the most intense, bitter experience, entirely unlike the chocolate we are familiar with but when combined in a sweet recipe it works! It also works really well with Anna Jones's Raw Cookie Dough recipe.
⅓ cup of coconut oil, softened
¾ cup of plain almond butter, smooth and unsalted
¾ cup of xylitol (candida)/ coconut sugar (paleo)
2 cups of ground almond flour
1 teaspoon of baking powder
½ cup 100% cocoa solids chopped into chunks (or the highest quality you can get, sugar free)
In a large mixing bowl, cream together the softened coconut oil and almond butter until smooth. Add in the xylitol/ coconut sugar and eggs and stir to combine.
Add the almond flour and baking powder to the wet mixture and mix carefully until combined.
Fold in the chocolate chunks, saving a few for the top.
Spread the mixture into an 8 x 8 baking dish lined with parchment paper.
Bake at 175°C for approx. 25 minutes. The top should be golden brown. Do not over bake. Let cool for 30 minutes before attempting to remove and slice. The blondies will set a little more as they cool off.
Blondies will keep, covered, in the refrigerator for up to 5 days.