These "pegan" (vegan + paleo) blondies are moist, chewy in the middle with a light golden crust on top and naturally sweet from yellow plantains with NO added sugar at all. Eat these for dessert or breakfast - they're that good and nutritious!
1/3cup100% dark chocolateshaved finely chopped (unsweetened or stevia sweetened)
Preheat oven to 350f degrees. Prep flax eggs by combining flax seed meal and water and refrigerating for 15 minutes.
Line a 8x8 baking pan with parchment paper (the paper can be hanging over sides).
Add wet ingredients to a mixing bowl: coconut cream, butter, vanilla, flax eggs and slicked and mashed yellow plantain. Mix well together with a whisk.
In another bowl or in a stand mixer, add all dry ingredients: flours, baking powder, baking soda and spices and mix well.
Add wet ingredients into the dry, mixing well until you have a smooth batter. Add chocolate to the mix and using a silicone spatula or spoon, mix the chocolate in.
Then spread the batter evenly with a spatula into your lined baking pan.
Bake approx. 35 minutes until center is cooked and there is a golden crust on top and a fork comes out clean when pierced in the center.
Let blondies cool out of the hot pan on the parchment paper, on top of a cookie drying rack if you have it. Let cool by a window for 10-15 minutes and then you can cut into squares. Serve and you can store out to keep the crust intact on top or seal to keep more moist (like a banana bread).