Chai Pumpkin Blondies

Indulge in the warm flavors of autumn with these delightful Chai Pumpkin Blondies. Begin by blending together creamy pumpkin, a flax egg (or regular egg), and almond milk for moisture. Add a dash of vanilla extract for sweetness and richness. Incorporate natural peanut butter for depth of flavor, followed by a mix of vanilla protein powder and coconut flour for a protein-packed and gluten-free base. Spice it up with pumpkin pie spice, allspice, and a touch of salt for that signature chai taste. Finally, fold in dark chocolate chips for a decadent touch of indulgence. Bake to perfection for a treat that's both comforting and delicious, perfect for any fall gathering or cozy night in.

INGREDIENTS

• Wet

  • 1 c pumpkin

  • 1 egg (flax egg for vegan)

  • 1/4 c almond milk

  • 1 tsp vanilla extract

  • 1/2 c natural peanut butter (the kind you stir), any type of nut butter works

• Dry

  • 1/4 c vanilla protein powder

  • 1/4 c coconut flour

  • 1 tsp each pumpkin pie spice & allspice

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/4 c monk fruit sweetener

  • 1/3 c dark choc chips

     

    STEPS

1. Add wet ingredients to a bowl and stir well. Add all dry ingredients, chocolate chips last. Stir well.

2. Put in a sprayed or lined 8x8 dish & bake 350° 20-25 min. Store in fridge, good for a week. Makes 9 blondies.

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