A tasty and healthy snack from Kristin Cavallari!
ZUCCHINI ALMOND BUTTER BLONDIES
1 cup creamy almond butter
1/2 teaspoon pink Himalayan salt
1/2 teaspoon baking soda
1/2 cup coconut sugar
1/2 teaspoon pure vanilla extract
1/2 cup dark chocolate chips
1 large zucchini (grated)
Preheat the oven to 350ºF. Line an 8″ x 8″ baking dish with parchment paper.
In a large bowl, mix together the almond butter, egg, salt, baking soda, sugar, and vanilla until well combined. Fold in the chocolate chips and zucchini. Pour into a prepared dish, pressing down to spread evenly.
Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean. Let cool slightly before serving.
Tip: If your local market does not carry pink Himalayan salt, substitute equal parts Kosher salt.