Naturally sweetened with dates and speckled with melty chocolate chips, each bite of these Vegan Date Chocolate Chip Blondies is a delightful mix of caramel-like sweetness and nutty almond butter. With a dreamy texture that’s both soft and structured, they’re a treat you’ll love for dessert or an afternoon pick-me-up.
Rich, soft, and irresistibly gooey, these vegan and gluten-free sticky date blondies are the perfect balance of indulgence and wholesome ingredients.
Ingredients
- 1 cup packed Medjool dates (pitted, soaked in hot water for 10 minutes, then drained)
- 1/2 cup Native Forest Organic Simple Coconut Milk
- 1/3 cup melted coconut oil or vegan butter
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup Let's Do Organic Cornstarch
- 1/4 cup oat flour (certified gluten-free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup date sugar-sweetened chocolate chips
Directions
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prep the dates: add the soaked and drained dates to a food processor along with the coconut milk, melted coconut oil, almond butter, and vanilla extract. process until smooth and creamy.
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mix wet and dry: pour the date mixture into the dry ingredients and stir until a thick, sticky batter forms. fold in the chocolate chips, reserving a few for topping.
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assemble and bake: line an 8×8-inch baking dish with parchment paper and spread the batter evenly into the pan. sprinkle the more chocolate chips on top if you would like.
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bake: preheat your oven to 350°F (175°C) and bake the blondies for about 25 minutes, or until the top is golden.
- cool and slice: allow the blondies to cool completely in the pan before slicing. this is a very important step to ensure they are sturdy. I even recommend letting them set in the fridge for about an hour or so.
- storage: store the blondies in an airtight container in the fridge for up to a week. they can also be frozen for longer storage.
