I love brownies. Like really really love brownies. But from time to time I also really love a blondie too. Chocolate chip of course.

I find peanut butter works so well in a blondie recipe, and wanted to make something fun to use up our Easter eggs, so these were just the ticket.

My kids devoured these, and they’re perfect if you or your kids prefer something a little less intense than a chocolatey dessert. They’re light, sweet and oh so moreish.

Ingredients

• 2 1/2 cups ground almonds
• 1/2 cup buckwheat flour
• 1 cup peanut butter
• 3/4 cup almond milk
• 1 cup pure maple syrup
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• 1/2 cup raw chocolate

Preheat your oven to 180C. Pop the ground almonds and buckwheat flour in a bowl and mix well. In a separate bowl, stir together the peanut butter, almond milk, maple syrup and vanilla, then cream in the coconut oil (melt it a little bit if it’s very hard).

Pour this mixture into the other bowl and mix well. Finally, chop the chocolate into chunks and stir these in.

Spoon the mixture into an 8” square baking tin or mould, then bake for 25 minutes. Allow to cool before cutting into delicious squares!

Love, Mrs H xx