Do y'all like Blondies?  They're most popular around here, served warm with a scoop or two of homemade Butter Pecan Ice Cream on top!  Or frozen... so they're real firm and chewy.  No one needs to know they're packed with nutrition except you!

So, dig out that food processor, butter up a 9 x 13 inch pan and turn your oven on to 325 degrees!


GRAIN-FREE COCONUT, WALNUT BLONDIES

1 C Walnuts
1 C Blanched Almonds
1 C Cooked Sweet Potato (yellow)
2/3 C Palm Sugar or 1/2 C Maple Syrup
2/3 C Erythritol
3 Eggs
1 T Vanilla
1/2 t Sea Salt
1 t Instant Expresso or Coffee Powder
1/3 C Coconut Flour (1/2 C if using liquid sweenteners)
1/2 t Baking Soda
1/2 C Chocolate Chips
1 C Chopped Pecans-optional
1 C Shredded Coconut-optional

Puree the Walnuts, Sweet Potato and Dates until smooth. 
Add the Sweeteners, Eggs, Vanilla, and Expresso Powder and blend well. 
Sift together the Baking Soda with the Coconut Flour, add and blend again. 
Add Pecans and Coconut if using and pulse together. 
Spread into a 9 x 13 inch pan that has been coated with coconut or nut oil or butter. 
Bake at 325 degrees for about 40 minutes.
Heat the Chocolate Chips with a few tablespoons with Water until melted..and drizzle over the top.

TIPS:  Stevia can be substituted for some of the sweetener, experiment to your taste.