2 cups fine almond flour
1/3 cup date sugar
2 tbsp coconut flour
1 tsp baking powder
1/4 tsp sea salt (if your nut butter is unsalted!)
1/4 cup creamy (the runner, the better!) almond butter
1/4 cup plant milk
1/2 cup vegan, sugar-free chocolate
Preheat the oven to 350 degrees F. Line an 8-inch baking square with parchment paper. In a medium bowl, whisk the almond flour, coconut flour, date sugar, baking powder, and salt (if using!). Add plant milk and almond butter. Fold in chocolate chips and mix until evenly distributed.
Press the dough evenly into the prepared baking dish. Bake in the preheated oven for 18-20 minutes until golden brown and set at the center.
Remove from the oven and cool completely before using the parchment paper lining to remove the blondies from the pan. Cut into 9 or 16 squares.