SERVES 24
Ingredients
• 1½ cups honey
• 2 tablespoons coconut oil, melted
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 large eggs
• 2 teaspoons vanilla extract
• 1¼ cups coconut flour
• ½ cup cacao nibs
• ⅓ cup dairy-free white chocolate chips
• Coconut for greasing foil
Preparation
1. Adjust oven rack to middle position and preheat oven to 350°F. Make a foil sling for a 13×9 baking pan by folding two long sheets of aluminum foil; the first sheet should be thirteen inches wide and the second sheet should be nine inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil.
2. Whisk honey, melted coconut oil, and salt together in a large bowl. Whisk in eggs and vanilla until no lumps remain and mixture is thick, smooth, and shiny. Gently stir in flour with a rubber spatula until combined.
3. Scrape batter into prepared pan, smooth top, and sprinkle with white and cacao nibs. Bake until a toothpick inserted into center comes out with few moist crumbs attached (22 to 25 minutes), rotating pan halfway through baking.
4. Place the pan atop a wire rack and let the blondies cool completely (about two hours). Remove the bars from the pan using the foil, cut into squares, and serve.
