Preheat your oven to 350 degrees F. Grease and line a 9x5" 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!
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!
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.
Store in an airtight container for up to a week or freeze for up to 2 months.