When I set out to create this recipe, I experienced many "fails" along the way. Coconut cream adds a lot of moisture to a dough, and every time I tried to shape it into cookie form they just fell flat. That's when I decided I should stop trying to shape this batter into something it wasn't; a cookie. It was destined to be a blondie from the start, and once I embraced that the recipe turned out beautifully. I provide instructions below for how to make these into little bites, but you can also cut the chunks larger, more like biscotti. Technically it is a biscotti as they are baked twice. I hope you enjoy these mellow, scrumptious bars as much as I do!

Free from peanuts, nuts (excluding tree nuts), dairy, soy, fish and shellfish

Ingredients
1/2 cup coconut cream
1/4 cup canola or olive oil
1/4 tsp salt
1/3 cup maple syrup
1 cup powdered sugar
1/2 tsp vanilla
2 eggs
3 cups flour or gluten-free flour mix
1 tsp baking soda
2 tsp baking powder
1/2 cup allergen-free chocolate chips, such as Enjoy Life or MadeGood

Mix the coconut cream, oil, salt, syrup, sugar, vanilla, and eggs on high speed, until smooth and creamy. Add the flour, baking soda, baking powder, and chocolate chips and mix until just combined. Chill the batter in the fridge for at least 2 hours prior to baking for best results. 

Line a square 8 inch cake pan with parchment paper and preheat the oven to 375F. Transfer the chilled batter to the pan and smooth it out evenly. Bake for 15 -18 minutes, until lightly golden brown on top. Let the blondie chill until it's cool enough to cut, about an hour. Cut into 1 inch x 1/2 inch sections, or whatever bite size you prefer. Spread the bites out on a sheet pan lined with parchment paper and toast them at 400 for 5 - 7 minutes, until the edges are golden brown. As soon as they've browned remove them immediately to avoid drying out the blondie too much. 

Serve warm, ideally with a coffee as these blondies are perfect for dipping.