While we are definitely a team of chocolate lovers around here, sometimes you just want to change up your dessert game a bit. And these gluten-free Coconut Island Bliss Blondies do just that. They’re everything you love about a classic blondie but with a tropical twist that is unexpected and utterly delightful. Plus, you get an extra boost of goodness thanks to Island Bliss!
Island Bliss is a green powder like no other. Not only is it packed with antioxidants, minerals, phytonutrients, and a whole host of other energy boosting superfoods, but it actually tastes delicious! It’s so good, you can even mix it with just water. No matter how you try it, it’s an easy way to get nourishing superfoods, probiotics, and organic fruits and veggies into your diet every day! Give the recipe below a try and let us know what you think! *
SHOP ISLAND BLISS HERE!
Gluten-Free Coconut Island Bliss Blondies
A unique twist on classic blondies, these gluten-free Coconut Island Bliss Blondies are a tropical delight! Give these healthier blondies a try next time you’re craving something sweet.
1/2 cup unsalted butter, softened
3/4 cup coconut sugar
1 teaspoon vanilla extract
1 large egg
1 cup blanched almond flour
2 scoops Island Bliss
1 teaspoon baking powder
3 tablespoons shredded coconut, divided
Preheat oven to 350° F. Line a 9-inch cake pan with parchment paper and set aside.
In a large bowl, cream the butter, brown sugar, and vanilla together until light and creamy. Add in the egg and mix until well combined.
Add the almond flour, Island Bliss, and baking powder. Mix well until you get a creamy consistency.
Gently fold in two tablespoons of the shredded coconut.
Pour the prepared batter into the cake pan, smoothing into an even layer, and top with remaining shredded coconut. Bake for about 25 to 30 minutes until the toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes before slicing into squares. Store leftovers in an airtight container on the counter for a couple days or in the fridge for up to 5 days.