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+ servings

Flourless Chocolate Chunk + Coconut Blondies {Gluten Free, Grain Free + Dairy Free}

Course Bars and Brownies
Servings 16 squares
Author Izy


  • 250 g (1 cup) cashew butter (or almond/peanut butter for a nuttier flavour)
  • 2 large , , free-range eggs
  • 70 g (1/3 cup) coconut sugar
  • 4 tbsp VitaFiber powder OR 25g , (2 tbsp) more coconut sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 20 g (1/4 cup) unsweetened, desiccated coconut
  • 50 g (2.5 oz) bittersweet chocolate (70%), broken into chunks
  • Maldon salt and coconut flakes , , for sprinkling (optional)


  • Preheat the oen to 180 C (350 F). Take a roughly 10-inch square of baking paper, crumple it up then un-crumple and use it to line an 8-inch square cake tin.
  • Cream together the nut butter, eggs, sugar and vitafiber in a bowl until smooth. Add the vanilla, salt, baking powder and desiccated coconut. Stir together well. Scrape into the lined pan and smooth out in an even layer. Dot with the chunks of chocolate then sprinkle with a touch of Maldon salt and some coconut flakes.
  • Bake for 20-25 minutes. It won't look like it has browned much but, when poked, the middle should feel at bit squidgy and the edges should feel firm. Leave to cool before slicing into 16 squares.