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S'mores Blondies

These Irresistible S'mores Blondies combine the rich, buttery flavor of traditional blondies with the crunch of graham crackers, sweetness of chocolate, and toasted marshmallows, all in a vegan and paleo-friendly treat.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: Paleo, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1/2 cup cassava flour A gluten-free alternative that provides a slight nutty flavor.
  • 1/2 tsp baking soda Helps the blondies rise slightly.
  • 1 tsp cinnamon Adds a warm, sweet spice.
  • 1/4 tsp nutmeg Provides a wonderful depth and warmth.
  • 1/4 tsp salt Balances out the sweetness.
Wet Ingredients
  • 1/2 cup unsweetened almond butter Creamy and packed with healthy fats.
  • 1/4 cup maple syrup A natural sweetener that enhances the blondies’ flavor.
  • 2 Tbsp molasses Adds richness and moisture, with a hint of caramel flavor.
  • 1 tsp vanilla extract Turns up the aroma and brings harmony to the flavors.
Mix-Ins
  • 1/3 cup chopped dark chocolate Use high-quality dark chocolate (70% or more) for the best flavor.
  • 1/2 cup chopped marshmallows Go for vegan marshmallows to keep this treat dairy-free!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x4 inch loaf pan with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, combine cassava flour, baking soda, cinnamon, nutmeg, and salt. Whisk until blended.
  3. In another bowl, mix almond butter, maple syrup, molasses, and vanilla until smooth.
Baking
  1. Gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
  2. Fold in the chopped dark chocolate and marshmallows until evenly distributed.
  3. Press the dough into the lined loaf pan and smooth the top.
  4. Bake for about 14 minutes, or until the edges are slightly golden but the center looks a tad underbaked.
  5. Allow to cool in the pan and transfer to a wire rack to cool completely. Chill for about an hour.

Notes

For best results, check that your baking soda is fresh. Chill the blondies to firm up the texture before cutting.