Paleo Chocolate Crunch Blondie Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8 bars
Ingredients
  • BLONDIE LAYER:
  • ½ cup coconut sugar
  • ¼ cup room temperature coconut oil
  • 1 egg
  • 2 tsp pure vanilla extract
  • 2 cups almond flour
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • CHOCOLATE CRUNCH LAYER:
  • 6 oz. 80% dark chocolate
  • 2 tsp coconut oil
  • ⅓ cup dry roasted hazelnuts
  • 2½ tbsp coffee beans
Instructions
  1. Preheat the oven to 350 degrees F. Line an 8x8 baking dish with parchment paper and set aside.
  2. Cream the coconut sugar and oil together until fully incorporated, about 4 minutes with an electric mixer, then add in the egg and vanilla. Continue creaming for another minute.
  3. Mix in the almond flour, baking powder, and salt.
  4. Press dough into the lined baking dish, spreading it out into an even layer. Use the palms of your hand or a glass if you need to get it more even.
  5. Bake for 25 minutes. Let cool for 5 minutes, then transfer to the freezer for 15 minutes.
  6. Using the flat side of a large knife, smash the hazelnuts and coffee beans into roughly chopped pieces. Alternatively, you can pulse them in a food processor.
  7. Break the chocolate into chunks and melt in the microwave at 30-second increments, mixing in between each. Once the chocolate looks smooth, stir in the coconut oil until no clumps remain.
  8. Remove the blondies from the freezer and pour the chocolate over the top, spreading it out to create an even layer of chocolate.
  9. Quickly sprinkle the hazelnuts and coffee beans on the chocolate.* Return the dish to the freezer for at least 30 minutes.
  10. Finally, slice into 8 medium-sized bars.** Store them in an airtight container in the freezer.
Notes
*Work fast in this step, to prevent the chocolate from hardening before the hazelnuts and coffee beans have time to stick to it.
**You may need to let them thaw a little first.
Recipe by Lenses and Lentils at https://lensesandlentils.com/paleo-chocolate-crunch-blondie-bars/