Yield: one 8×8 pan
2 tablespoons cinnamon
2 teaspoons ginger
1/2 teaspoon cardamon
2 tablespoons date or coconut sugar
1 teaspoon orange zest
1⁄4 cup coconut oil, melted (plus more for the pan)
3 cups almond flour
1⁄4 cup maple syrup
3 tablespoons vanilla extract
Pinch of Himalayan pink salt
Coconut Buttercream Drizzle:
1/4 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/4 teaspoon vanilla extract
1/4 cup coconut milk or almond milk
- Preheat the oven to 350°F. Line an 8 × 8-inch pan with parchment paper, letting it hang over the sides for easy removal.
- Stir all ingredients for gingerbread spice together and set aside.
- In a large bowl, combine the flour, coconut oil, maple syrup, vanilla, salt, and 1 tablespoon of your gingerbread spice mixture. Stir until a dough comes together.
- Press the dough into the bottom of the prepared pan, and sprinkle the remaining gingerbread spice mixture on top.
- Bake for 12 to 15 minutes, until firm but not quite golden.
- Holding two sides of the parchment, lift the blondies in one piece from the pan. Transfer to a rack to cool until barely warm.
- Make the coconut buttercream drizzle by mixing all buttercream ingredients over low heat. If the mixture is too thick add a bit more milk of choice. Once blondies are cooled, use a spoon to drizzle your buttercream over the blondies. Once the drizzle is set, cut the blondies into squares and serve!
*Store blondies in a sealed container at room temperature for up to 5 days, or in the freezer indefinitely.