Chocolate Stuffed Paleo Blondies (Vegan)

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Vegan & Paleo Blondies are an easy, healthy dessert that’s ready in 30 minutes! Gluten-free, dairy-free & refined sugar-free.

Front view of two vegan paleo blondies stacked on top of each other.


These Paleo Blondies are the real deal. Paleo, vegan and ready in 20 minutes. They are everything a dessert should be. Crispy on the outside, chewy on the inside. Like eating layers of warm cookie dough stuffed with chocolate, the recipe of my dreams.

I knew I had a winner with these healthy blondies when my husband exclaimed, “Woah! You made normal cookies tonight!” I laughed and told him they were paleo blondies. He said that he couldn’t even tell that they were healthy, not even a little bit.

6 vegan & paleo blondies in rows of three.

How to make paleo blondies

These paleo blondies are very easy to make! Just mix up the blondie batter in one bowl and spread half of it into the pan.

Then, take a healthy amount of chocolate almond butter (or hazelnut spread works well too) and slather it all over the bottom layer. Then, spread the rest of the paleo blondie dough on top and you’re good to go.

4 vegan & paleo blondies in a square photo.

Paleo Blondies: Substitutions

  • Cocoa Almond Butter. If you do not have access to Barney’s Cocoa + Coconut almond butter you absolutely can make your own chocolate filling. Next, Mix together almond butter, coconut oil, cocoa powder and a touch of your favorite liquid sweetener and presto, you’ve made your own chocolate stuffing for these beauties. Also, you can also substitute your favorite chocolate spread (like Nutella), just ensure that it complies with your dietary needs.
  • Coconut Oil. Grass-fed butter or ghee can be used in place of coconut oil.
  • Honey. For a vegan version use maple syrup.
6 bars with chocolate chips in rows of three.

Recipe FAQs

What is the difference between a brownie and a blondie?

They are similar however, the base of it substitutes vanilla instead of cocoa.

How do you tell if a blondie is done?

Blondies are done when they start to pull away from the sides of the pan and the edges will be light brown.

Why are my blondies dry?

If your batter looks dry…add more almond milk until you get the consistency of cookie dough! The batter should NOT be dry when these bars go into the oven!

What is a good substitute for honey?

For a vegan version use maple syrup.

4 bars with chocolate chips on white textured background.

More Delicious Recipies

Overhead of 8 blondies with chocolate chips of them in rows of 4.

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Chocolate Stuffed Paleo Blondies

Laura
Vegan Chocolate Stuffed Paleo Blondies are an easy, healthy dessert that’s ready in 30 minutes! Gluten-free, dairy-free & refined sugar free! 
4.88 from 25 votes
Course Dessert
Cuisine American
Servings 8 blondies
Calories 278
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients 
 

For the filling:

Instructions 

  • Preheat your oven to 350 degrees F. Grease and line a 9×5″ loaf pan, set aside.

Make the Blondie batter:

  • Combine almond flour, salt, baking powder and baking soda in a small bowl. Set aside
  • Melt coconut oil and almond butter together in a microwave safe bowl or on the stovetop.
  • Add coconut sugar, honey, vanilla and 2 TBS almond milk and stir well.
  • Add dry ingredients to wet. Mix until combined.
  • If the batter is dry and does not resemble cookie dough, add up to 2 more TBS of almond milk!
  • Add chocolate chips. (This dough should look like cookie dough. It should not be crumbly or runny).

Make the filling (optional).

  • Gently melt together the almond butter, honey and coconut oil.
  • Mix in cocoa powder until well combined.

Putting it together:

  • Spread ½ of the batter evenly into the bottom of your prepared pan.
  • Spread the filling over the batter.
  • Top with remaining cookie batter and spread evenly.
  • Bake in the preheated oven for 10-15 minutes or until slightly golden brown on top.
  • Cool and serve!

Notes

If you want to make regular blondies you can omit the chocolate filling! If you like thinner blondies, cut this recipe in half and bake for 10 minutes! *NOTE: Some people have reported that this recipe is turning out dry for them. If your batter looks dry…add more almond milk until you get the consistency of cookie dough! The batter should NOT be dry when these bars go into the oven!

Ingredient Substitutions

  • Cocoa Almond Butter. If you do not have access to Barney’s Cocoa + Coconut almond butter you absolutely can make your own chocolate filling. Mix together almond butter, coconut oil, cocoa powder and a touch of your favorite liquid sweetener and presto, you’ve made your own chocolate stuffing for these beauties. You can also substitute your favorite chocolate spread (like Nutella), just ensure that it complies with your dietary needs.
  • Coconut Oil. Grass-fed butter or ghee can be used in place of coconut oil.
  • Honey. For a vegan version use maple syrup.

Storage

Store in an airtight container for up to a week or freeze for up to 2 months. 

Nutrition

Serving: 1blondie | Calories: 278kcal | Carbohydrates: 18.4g | Protein: 7.5g | Fat: 21.3g | Potassium: 6.1mg | Fiber: 3.8g | Sugar: 12.1g | Calcium: 96mg | Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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90 Comments

  1. This is just a big delicious cookie dough bar/slice! I subbed the coconut sugar for erythritol because it’s what I have and the coconut oil with a vegan plant based butter due to coconut intolerance. Turned out perfectly and amazingly delicious. I have so many food intolerances that it’s hard to find treats I can eat. This is so good