This recipe is a delicious (dairy-free) spin on the classic blondie recipe! We love our Salted Eggnog holiday flavor for this one, but any of our nut butters would be delicious!

Ingredients:

• 1/2 cup coconut oil
• 1 cup brown sugar
• 1/2 cup Salted Eggnog Nut Butter, divided*
• 2 eggs
• 1/4 cup almond milk
• 1/2 tsp vanilla extract
• 1 cup flour
• 1 tsp cinnamon
• 1/2 tsp clove
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 2/3 cup chocolate chips

*If you don't have Salted Eggnog Nut Butter, any of our other flavors would be delicious in this recipe!

Directions:

1. Preheat oven to 350 F and grease a 8" x 8" pan.
2. Melt coconut oil in a large bowl. Mix in 1/4 cup Salted Eggnog nut butter + brown sugar.
3. Mix in eggs, vanilla + almond milk.
4. Stir in flour, cinnamon, clove, nutmeg + salt until just incorporated.
5. Mix in chocolate chips.
6. Pour batter in pan, spreading it out evenly.
7. Spread the remaining 1/4 cup Salted Eggnog nut butter on the top of the batter, in parallel lines.
8. Using a knife or toothpick, create lines in the batter in the opposite direction, so a criss-cross pattern appears.
9. Bake for 25-28 minutes. You’ll know it’s done when the edges are golden brown, the top is firm + a toothpick comes out clean.
10. Allow to cool 30 minutes before serving.