Coconut blondies are one of our family’s ultimate quick and easy desserts! We hope you enjoy them!
- 2 c. whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt
- 2/3 c. coconut oil, melted
- 2 c. Rapadura
- 2 eggs
- 3 tablespoons of vanilla extract
- 1 cup semi-sweet chocolate chips or carob chips, divided
- 1 cup of unsweetened coconut flakes (more or less to taste)
Grease a 9×13 inch baking dish and set aside. Preheat oven to 350 degrees. In a medium-sized bowl, mix together the flour, baking powder, baking soda and salt. In a separate large bowl, mix together the coconut oil and Rapadura (it should have a sand-like consistency). Then, in another small bowl, mix together the eggs and vanilla extract. Add the egg mixture to the coconut oil and Rapadura mixture. Thoroughly mix. Slowly add the flour mixture to the coconut oil mixture just until blended. Pour into the 9×13 inch dish and smooth it out until it is an even layer. Sprinkle 3/4 c. of the chocolate chips on top of the batter. Then, sprinkle 1 c. of coconut flakes on top of the chocolate chips, creating an even layer of coconut flakes (add more or less as desired). Finally, sprinkle the remaining 1/4 c. of the chocolate chips on the top of the coconut flakes. Bake in the preheated oven for 25 minutes or until done (knife inserted into the middle comes out clean). Enjoy!