Last year, I made Peppermint Blondies and they were Ah-MAZING and a huge hit!!! I did not post the recipe because the ingredients were not the best. They had some goods but lots of bads! I wanted to alter the recipe last year but just ran out of time!
Many people that had the blondies last year have been requesting me to make some and quickly! After a few weeks of playing around with the recipe, I have come up with a good one and one that worked on the first time!!! :) BONUS!!!!
Might I add that these are my FAVORITE gluten free, sugar (white or brown sugar) free dessert
1 cup Coconut Butter or Tropical Traditions Coconut Cream Concentrate (same thing!)
6 Medjool dates
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup unsweetened coconut (I did not toast but toasted would be yummy!)
1/2 cup mini chocolate chips (I found dairy free soy free at whole foods)
1 1/2 tsp all natural vanilla extract
3 drops liquid stevia extract
2 tsp pure peppermint extract
1/2 cup chopped walnuts
4 candy canes smashed
For the date mixture:
6 Medjool dates, pitted
1/2 tsp all natural vanilla extract
1 tablespoon coconut oil
Preheat oven to 325 degrees.
In a medium sized mixing bowl, blend eggs, vanilla extract, salt, and baking soda together with a hand mixer. Add in one cup coconut cream concentrate and mix batter with a spatula until creamy.
Add in date mixture (*see above). Add in three drops of liquid stevia (we prefer the whole foods brand) and pure peppermint extract. While stirring the batter, add in the coconut, chocolate chips and chopped walnuts and continue to mix until evenly distributed.
Lightly grease a 9x9 pyrex baking dish with coconut oil. Pour batter into baking dish. Top with smashed candy cane chunks (*see below) and bake at 325 for 20-25 minutes, test center with a tooth pick.
The blondies would be just as good without the chocolate if you choose to leave them out but sure does add just a little treat! Same with the Candy Canes. Hubby is not a fan so he picks them off!