Paleo Turtle Blondies
Try this Paleo Turtle Blondies recipe
Try this Paleo Turtle Blondies recipe
- 1 tsp vanilla extract
- garnish:
- 2 tbsp butter
- caramel sauce:
- 1 lg egg
- 1 tbsp coconut flour
- 1 1/4 cup almond flour
- turtle blondies:
- 1 1/2 tsp baking powder this brand is corn free
- 2/3 upsweetener of choice: coconut sugar for paleo or erythritol for low carb (i used swerve)
- 5 1/2 tbsp butter cold or room temp
- 1/2 cup chocolate chips use sugar free chips or chopped low carb chocolate bar, or enjoy life chips for paleo.
- 1 tbsp coconut milk or heavy cream
- 1 1/2 tbsp sweetener of choice: coconut sugar for paleo or erythritol for low carb
- 1/8 spmolasses
- 1/8 spvanilla extract
- 2 1/2 tbsp chopped pecans
- Carbohydrate 7.86218125274246 g
- Cholesterol 23.1171875013517 mg
- Fat 11.9097096378321 g
- Fiber 2.12955622572844 g
- Protein 3.54795546832161 g
- Saturated Fat 4.44724842854107 g
- Serving Size 1 1 Serving (38g)
- Sodium 31.9456770680784 mg
- Sugar 5.73262502701402 g
- Trans Fat 0.70727032825125 g
- Calories 143 calories
Step-by-step
- Preheat oven to 350 F, and grease or oil an 8x8 baking pan.
- In a large mixing bowl with electric hand beater or a stand mixer, cream butter and granulated sweetener until well combined.
- Add egg and vanilla extract to mixing bowl and mix in until combined.
- In a separate large mixing bowl combine: almond flour, coconut flour, and baking powder. Stir until combined.
- Add the dry ingredients to the wet ingredients and mix in until combined.
- Fold in chocolate chips.
- Spread cookie bar dough evenly over the bottom of the baking sheet and bake for 20 minutes or until center is done and toothpick comes out clean.
- Let cookie bars cool.
- In a small sauce pan on medium heat, melt the 2 tbsp butter for the caramel sauce.
- Add the sweetener, milk of choice and molasses and stir until combined.
- Stir and heat until bubbling and starts thickening.
- Remove from heat and stir in vanilla extract.
- Let it cool for 4 to 5 minutes.
- Drizzle caramel sauce over cookie bars.
- Sprinkle with chopped pecans.
- Refrigerate in pan for 30 minutes to overnight before cutting, to firm up cookie bars enough to cut and serve.
Paleo Turtle Blondies: A Deliciously Guilt-Free Treat
As a busy professional, finding time to bake is a luxury, but the craving for something sweet is a constant companion. That's where these Paleo Turtle Blondies come in. They’re incredibly satisfying, surprisingly simple to make, and completely guilt-free, fitting perfectly into my busy lifestyle and commitment to healthy eating. This recipe isn't just a dessert; it’s a tiny moment of indulgence that doesn't derail my progress.
The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the sweetness to your liking by choosing between coconut sugar (for a Paleo approach) or erythritol (for a low-carb option). I personally love using Swerve, finding the subtle sweetness perfectly complements the rich, nutty flavors of the blondies. The addition of almond and coconut flour gives these blondies a wonderfully dense texture, a satisfying chewiness that outshines conventional treats. And let’s be honest, the turtle element - that irresistible blend of caramel and pecans - takes these blondies to another level entirely. It's the perfect balance of sweet, salty, and crunchy.
The process itself is incredibly straightforward. The blondie base comes together quickly, allowing for even the most time-constrained baker to create something truly special. Creaming the butter and sweetener is key to achieving that perfect, melt-in-your-mouth texture. The caramel sauce, while requiring a little more attention, is entirely manageable and so worth the effort. The bubbling, thickening process is a mesmerizing sight, and the aroma alone is enough to transport you to a cozy kitchen, despite the chaos of my workday.
These blondies aren't just for after-work relaxation. They're also fantastic for taking on the go. Pack a few squares in your lunch bag for an afternoon energy boost that won't leave you feeling sluggish or guilty. The portability of these blondies has made them a staple in my work week, a constant source of energy and a welcome break from the usual office fare. They are equally perfect for weekend brunches, potlucks, or simply a quiet evening at home with a good book.
More than just a recipe, these Paleo Turtle Blondies represent a balance in my life. They are a reminder that healthy eating doesn't mean sacrificing pleasure. They are a treat I can enjoy without compromise, a small reward for a day well spent. And that, my friends, is truly priceless.
Tips for Success:
- Don't overbake the blondies. A slightly underbaked center will ensure a perfectly moist and chewy texture.
- Let the caramel sauce cool slightly before drizzling it over the blondies. This prevents the sauce from melting the blondies and allows for a neater presentation.
- If you're short on time, you can skip refrigerating the blondies and cut and serve them warm. They'll still be delicious!
- Experiment with different types of nuts. Walnuts or macadamia nuts would be delicious substitutes for the pecans.
So, whether you're a seasoned baker or a kitchen novice, give these Paleo Turtle Blondies a try. They are a delicious, healthy, and convenient treat that’s sure to become a new favorite.
