Description
Chewy cookie bars overstuffed with tart raspberries and sweet nibs of white chocolate. The perfect easy valentine’s (or anytime) dessert!
Ingredients
Scale
- 1/4 cup unsweetened applesauce
- 3/4 cup (165g) coconut butter*
- 1/2 cup (75g) coconut sugar
- 1/2 cup (100g) cane sugar (can sub more coconut sugar)
- 2 tsps vanilla extract
- 1 cup (130g) cassava flour (can sub all-purpose)
- 1/4 cup (30g) cornstarch (or arrowroot/tapioca)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (120g) fresh raspberries
- 3/4 cup (135g) dairy-free white chocolate chips
Instructions
- Preheat the oven to 350°F. Grease or line an 8×8” pan with nonstick spray or parchment.
- In a bowl with a hand mixer or a stand mixer fitted with the paddle attachment, combine applesauce, coconut butter (melted), coconut sugar, and cane sugar.
- Beat on medium speed until well combined. Add vanilla extract and continue mixing to combine.
- Add cassava flour, cornstarch, baking soda, and salt. Mix on low speed until just combined.
- Gently fold in raspberries and white chocolate chips, saving some of each to add on top.
- Press dough into the prepared pan. Top with more berries and chips.
- Bake 23-25 minutes at 350°F.
- Let them cool completely before slicing.
Notes
*You can sub with another almond butter or tahini, but use 1/2 cup seed/nut butter + 1/4 cup melted coconut oil.
Keywords: gluten free, white chocolate, blondie, baking, healthy, dessert, cookie, valentines, cassava, grain-free, berry