Ingredients:
Dry Ingredients
1 1/2 cups almond flour
1/4 cup Zen Basil Seeds
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of sea salt
Wet Ingredients
1 can pumpkin purée
1/2 cup maple syrup
2 tsp vanilla extract
1/4 cup melted coconut oil or unsalted butter
1 egg and 1 egg yolk
Add-Ins
1/2 cup sugar-free white chocolate chips
Topping
4 oz cream cheese (softened)
2 tbsp honey
2 tbsp freshly squeezed orange juice
Zest of 1 orange
Instructions:
Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
Combine dry ingredients in a bowl.
Mix wet ingredients in a separate bowl, then fold into the dry ingredients until just combined.
Gently fold in the sugar-free white chocolate chips.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
While the blondies cool, make the topping: whisk softened cream cheese, honey, and orange juice until smooth.
Spread the frosting over the cooled blondies and sprinkle with orange zest.
Chill in the fridge for a few hours or overnight for the ultimate flavor and texture boost – I absolutely love them this way!
